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 CAPSULE REPORT: There is a king of chocolate dessert sauces—and a queen, too. They live in an unlikely place for dessert royalty—Red Lodge, Montana—and their palace is a small factory that turns out 15+ splendid chocolate and caramel sauces. There’s even a sugar-free version so good, you can’t tell the difference. We have tasted a hundred or more dessert sauces, and for breath and excellence of selection, we are a loyal subject of The King’s Cupboard. If you love chocolate and/or dessert, you will become one, too.  Luxury dessert sauces are one of those “magic trick” foods that let you elevate an everyday brownie or baked apple into a special dessert...and transform an elegant dessert, like the chocolate chip cheesecake at the left, into something truly special-occasion. The sauces don’t require advance planning, but sit in a jar on the shelf waiting to be called into action—which also could be the next time you’re in need of a quick spoonful of something sweet. The line is certified kosher and there are two organic sauces, one chocolate and one caramel. Read the full review below. For more of our favorite dessert sauces reviewed in THE NIBBLE online magazine. 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.

Dessert Fantasies

A Neoclassic View of Plated Desserts, by Tish Boyle and Timothy Moriarty. If you want to learn how to plate breathtaking desserts—the kind you’re served at top restaurants—this is your guide. Click here for more information or to purchase.	A Modernist View of Plated Desserts, by Tish Boyle and Timothy Moriarty. An inspiration to anyone who loves dessert-as-art, 75 masterful recipes with step-by-step instructions. Yes, you can do it! Click here for more information or to purchase.	Sweet Seasons: Fabulous Restaurant Desserts Made Simple, by Richard Leach. Leach, executive pastry chef of the Park Avenue Café and a James Beard Foundation Pastry Chef of the Year, offers recipes that are inspired and distinctive. Click here for more information or to purchase.

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

Cooking is chemistry, so it’s no surprise that scientists are so good in the kitchen. Rigger Poore and Lila Randoph-Poore, founders of the award-winning The King’s Cupboard, were research scientists before deciding, fifteen years ago, to experiment in the laboratories of gourmet food science (where the R&D projects are at least edible). What began with a recipe for Lila’s grandmother’s bittersweet chocolate sauce is now an extensive line of more than fifteen dessert sauces, half of which are caramel; plus several hot chocolates, chocolate puddings, chocolate cake mixes and frostings.

To put it simply, the royal couple has a penchant for chocolate—which has paid off over the last several years in nine awards at top industry competitions.

But back to the sauces: we ask you not to think of them as mere toppings for ice cream, superb as they may be for such purpose. You’ll probably be surprised by the dozens of things you can do with them that are so quick and easy: tricks that create delicious and exciting dishes, make serving a snap and entertaining a breeze, and give everyone a top-quality chocolate (or caramel) fix.

Continue To Page 2: Gourmet Chocolate Sauce

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ABOUT THE NIBBLE. THE NIBBLE™, Great Food Finds™, is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages, in every category. The magazine also covers tabletop items, gourmet housewares, and other areas of interest to people who love fine food. This e-mail from the editors features the top food pick of the week. You can read the complete magazine and past issues at TheNibble.com.

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