Valrhona Dulcey, Blond chocolate bar

I tried this at a little place called The French Institute in Lancaster. You need to be lucky to get one, though: they only stock it occasionally, and they sell out very fast!

The flavour is powerful and distinctive—a hit of caramel that quickly develops into deeper malty, biscuity notes with an undercurrent of rich toffee. After a few seconds, there's a little surprise: a salty twang that lingers tantalisingly on your tongue. As a bar, it is smooth, creamy and extremely sweet; you would not want to eat a whole bar in one sitting, and if you do not have a sweet tooth you may not enjoy it.

Comparisons with Caramac are inevitable and entirely superficial. Caramac is an amalgam of condensed milk and vegetable fats, with (if memory serves) a texture like firm shortening and very little taste. Dulcey is creamier, sweeter and has a far deeper, more complex flavour.