These sauces all stem from my catering days, chronicled in my book Fantasy Chocolate Desserts (Chronicle Books 1989). In the chocolate sauces rich whole couverture chocolate is my first ingredient, not cocoa powder. I blend it with milk and other ingredients only to achieve the perfect mouth-feel, depth of flavor and pouring texture.
The gingered caramel is an update of a sauce that topped Pears in Puff Pastry, a perennial party favorite and one I still make today. Though they all have many uses from coffee or hot chocolate to all manner of dips and drizzles, I enjoy these sauces mainly on ice cream. Amazing how special they can all make that simplest of desserts!
See our selection of Caramel Sauce, and Chocolate Sauces.