Chocolate / Caramel

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!

These sauces are liquid at just above room temperature. Microwave for 15-20 seconds, longer if refrigerated, or set in warm water for a few minutes.

Read a review at "The Nibble" TheNibble.com

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Coconut Dark Chocolate Sauce - New!

The idea for this sauce has been gestating for some years, but the recent public interest in coconut has brought the final ingredient onto the market, and brought this product to pass. Coconut water joins the thick, rich classic coconut milk to be sweetened with brown sugar, fine dark rum and Madagascar vanilla for a sensuous tropical twist, then blended with a deep 72% dark chocolate. The dreamy result is all it promises and more! And because it is dairy free–a real rarity in chocolate sauces–it is a boon to vegan diets as well!

8 oz.

$14.00
Deep Dark Chocolate Sauce

Unadorned pure dark chocolate delight, a 72% bittersweet chocolate blended with 100% cacao, a most unobtrusive skimmed milk, triple Madagascar vanilla and the finest French cognac.

Ingredients: dark chocolate (76% cacao), milk, corn syrup, vanilla, cognac
8 oz.

$14.00
Extreme Vanilla Bean Chocolate Sauce

A Bay Area company that sells vanilla has family in Madagascar and they import their own beans--juicy, fat and supple, the finest I have ever seen. I use their triple-infused vanilla and scrape 20 more beans for every batch, then add a touch of fine brandy in a blend of semi-sweet chocolate and 100% cacao chocolate. Floral and fruity, everyone finds something here to love.

Ingredients: Dark chocolate, milk, corn syrup, vanilla, vanilla beans, brandy
8 oz.

$14.00
Four Orange Chocolate Sauce

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.

$14.00
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Hot Ginger Caramel Sauce

Sugar cooked golden and rich heavy cream find a perfect match with ginger & spice in this elegant caramel sauce. I have used the same spice profile employed in my White Ginger Syrup here. That no one else has yet combined these flavors I find a great oversight. Enjoy with apples or pears, on ice cream, other desserts. Use out of the jar or heat gently.

For Pears in Puff Pastry, set on a thawed square of frozen puff pastry half a peeled and cored pear whose cavity you've filled with a tablespoon of almond paste; bake 15 minutes in a 400* oven. Drizzle with caramel sauce and serve. All day in the kitchen? It only looks that way! Note: I have avoided corn syrup here, but this may mean it might crystallize; like honey, just re-heat to melt the crystals

Ingredients: heavy whipping cream, cane sugar, butter, ginger juice, sea salt, spices
8 oz.

$14.00
Malted Milk Chocolate Sauce

Rich creamy Swiss milk chocolate blended with malt, triple Madagascar vanilla and Jack Daniels whiskey. With milk and ice cream in a blender, makes a fantastic malt!

Ingredients: Milk and dark chocolate, milk, corn syrup, malt, Jack Daniels whiskey, vanilla
8 oz.

$14.00

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Chocolate / Caramel

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