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Chocolate Sauces



These sauces all stem from my award-winning 1989 cookbook "Fantasy Chocolate Desserts (Chronicle Books). Unlike chocolate sauces made of corn syrup and cocoa, rich dark chocolate is my first ingredient. I blend it only to achieve the perfect mouth-feel, depth of flavor and pouring texture. Enjoy on ice cream, use warm as a fondue to dip cake, strawberries or other fruit, use as a cake glaze, or to decorate a presentation plate or drizzle over any dessert. Or stir 2 tablespoons of any flavor into a mug of hot milk - it makes an incomparable hot chocolate drink.

These sauces are liquid at just above room temperature. Microwave for 10-15 seconds, longer if refrigerated, or set in warm water for a few minutes.

Read a review at “The Nibble” TheNibble.com
 
New! Dark Chocolate Cognac Sauce: SOLD OUT
$12.00
This product is closest to the chocolate sauce recipe I wrote for my book Fantasy Chocolate Desserts (Chronicle 1989), which is the basis of all my chocolate sauce flavors. Very simple, just four ingredients. By chance I came upon a cache of cognac that had been left behind in an old warehouse. I know it is old, I know it is French, and I know that it is the finest I have ever tasted. It inspired me to go back to this original recipe and bring it to you.

Ingredients: 72 % dark chocolate, milk, corn syrup, cognac 8 oz.


 
Coconut Dark Chocolate Sauce
$12.00
My latest creation. Like the Mexican chocolate sauce this one is non-dairy, made with a 72% bittersweet chocolate, same as in the Deep Dark, with coconut milk, brown sugar, dark rum, triple Madagascar vanilla and a fine coconut extract. A perfect velvety texture makes me want to eat this one right out of the jar, and many of my customers do as well. Irresistible!

Ingredients: Dark chocolate, coconut milk, corn syrup, brown sugar, dark rum
8 oz.
 
Extreme Vanilla Bean Chocolate Sauce
$12.00
A friend spent a month in Bali last year and brought me 100 Balinese vanilla beans, which inspired this flavor. I use half Balinese and half Madagascar beans, a full 20 scraped beans in each batch and a full cup of triple Madagascar vanilla with a touch of fine brandy in a blend of semi-sweet chocolate and Oranoco 99% cacao chocolate. Floral and fruity, everyone finds something here to love.

Ingredients: Dark chocolate, milk, corn syrup, vanilla, vanilla beans, brandy
8 oz.
 
Mojito Mint Chocolate Sauce
$12.00
When my fine ingredient purveyor found me 7 kinds of mint extracts to test, one in particular was off the charts, with a unique and haunting scent I wanted to WEAR. I made some test batches with the sample and they sold quickly. When I went to reorder it I found it was nearly $200 a quart! No matter--it is the best, and worth every penny. SO: a blend of semi-sweet chocolate, Oranoco 99% cacao chocolate, mojito mint and crème de menthe extracts, fine dark rum and triple Madagascar vanilla.

Ingredients: Dark chocolate, milk, corn syrup, vanilla, dark rum, mojito mint & crème de menthe extracts
8 oz.
 
Deep Dark Chocolate Sauce
$12.00
Unadorned pure dark chocolate delight, bittersweet chocolate with triple Madagascar vanilla and fine clean Skyy vodka to intensify the punch.

Ingredients: dark chocolate (72% cacao), milk, corn syrup, vodka, vanilla
8 oz.
 
Four Orange Chocolate Sauce
$12.00
In a classic pairing of orange and chocolate, four varieties of oranges lend their distinct charms: the sharp Seville, the sweet Valencia, the berry-like tang of blood orange & the perfume of bergamot, a variety of sour orange that flavors Earl Grey tea.

Ingredients: dark chocolate, milk, sugar, Valencia, Seville, bergamot & blood oranges, corn syrup, orange oil
8 oz.

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