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Top Pick Of The Week

June 27, 2006
Updated October 2008

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Chocolate Chip Cheesecake
Add a drop of King’s Cupboard chocolate or caramel dessert sauces to any dessert, even a slice of cake, and it becomes fit for...a king. Photo by Kelly Cline | IST.
WHAT IT IS: A comprehensive line of chocolate and caramel dessert sauces.
WHY IT’S DIFFERENT: From the classic (Bittersweet Chocolate, Orange Chocolate) to the modern (White Key Lime Chocolate, Pear Cinnamon Caramel), the sauces enhance desserts from the everyday to the gala.
WHY WE LOVE IT: Impeccable taste and great recipes, as good as we could make ourselves. Using the best ingredients, there’s a maximum of good chocolate or caramel flavor, without sugariness. And it’s a time-saver: after just moments in the microwave, the sauce is ready to turn anything on the plate into a fancy dessert. Just drizzle and serve.
PURCHASE AT: KingsCupboard.com.


The King’s Cupboard Dessert Sauces: Long Live The King

Page 4: Chocolate Sauce Recipe Ideas


This is Page 4 of a five-page article. Click on the black links below to visit other pages.

INDEX

  • See the table of contents of the June issue of THE NIBBLE online magazine, plus the back issues archive and our most popular articles.
  • See the prior issues archive of the Top Pick Of The Week newsletter.

 

Spirited Variations: Adding Spirits & Liqueurs To Chocolate & Caramel Sauce

But there’s more. If you like liqueurs in your sauces, you can have a good time playing mix-and-match with both chocolate and caramel, using what you already have in the liquor cabinet.

Spirits like bourbon, brandy and rum add spark to the sauces, as do most fruit liqueurs and other flavors that parallel the chocolate sauces themselves (chocolate liqueurs like Godiva, coffee liqueurs like Kahlua and Illy, orange liqueurs like Grand Marnier and mint liqueurs like creme de menthe).

  • Mix in 1 tablespoon per 10-ounce jar after you have heated the sauce.
  • Almost all spirits work equally well in caramel and chocolate sauces.
  • Some things might be a little cutting edge, like caramel with crème de menthe. But in the right preparation, for example on vanilla or chocolate ice cream with a fresh fruit coulis mixed with chopped mint, it would work.

Heating The Sauce

One of the delights in using these dessert sauces is how quickly they heat in the microwave.

Cognac
Take some cognac and stir it into the sauce.
  • Microwave. An entire jar will warm in the microwave in 45 seconds. Place the opened jar in the microwave for 30 seconds, check, stir and heat for 15 seconds more.
  • Stovetop. If you prefer the stove, place the opened jar in a small saucepan filled with water to half the height of the jar. Place over low heat and warm, stirring occasionally.

Recipes

  • Gettin’ Figgy With It: Chocolate Fig Recipe
    Heat a jar of King’s Cupboard Bittersweet Chocolate sauce in the microwave for approximately 45 seconds, or until melted. Dip fresh figs into the melted sauce and roll them in crushed macadamia or pistachio nuts. Chill on waxed paper and serve them with coffee or as part of a dessert plate. Another favorite of ours is dates stuffed with mascarpone, dipped into the chocolate and rolled in pistachios. You can dip other dried fruits—and fresh fruits—and roll them in nuts.
  • Salad Surprise: Caramel Vinaigrette Recipe
    Blend 1-1/2 parts King’s Cupboard Pear Cinnamon Caramel Sauce, 2 parts walnut oil and 1 part rice wine vinegar. Stir prior to plating to avoid separation. Serve with spring mix salad greens or red leaf lettuce plus pear slices, crumbled gorgonzola and walnut halves or candied walnuts. As a variation, try Raspberry Caramel Sauce with baby spinach leaves, fresh raspberries and pecan halves or candied pecans.

Continue To Page 5: Types Of Dessert Toppings

Go To Article Index Above

 

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