Chocolate / Caramel

I made a similar sauce for a short time many years ago, but I had to make a raspberry sauce for each batch and it was too much work. Now I’m able to use my Raspberry Champagne Jelly, which has become the star ingredient, along with framboise liqueur and an infusion of rose geranium. Available as a seasonal limited edition only, this will not last!

8 oz.

I tried a dozen different combinations of mints before settling on this one—extract of the mojito variety is very costly but worlds apart from any other I’ve tried, and well worth the expense, blended here with dark chocolate and dark rum to bridge the affinity of these flavors. Available as a seasonal limited edition only, this will not last!

8 oz.

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.

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.

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.

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.

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

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