Last week when I was at Berkeley Bowl, a woman was handing out samples of Strauss ice cream topped with her own chocolate sauce. She had a dark chocolate and milk chocolate and Strauss vanilla and strawberry.
The Strauss vanilla wasn't to my taste. It doesn't have additives, which made it icy rather than creamy. The berry was tangy and delicious.
But the chocolate sauce was exceptional--so velvety and bitter and sweet that I impulsively spent $5.99 for a 16 oz tub of it. Made in Cottage Grove, Oregon, it lasts a month in the fridge or up to six months in the freezer.
I've been microwaving it in small cups (as directed) which liquifies the chocolate but doesn't make it hot. I've tried spreading it on apples (better if you nuke it first). It also seems to reheat perfectly.
Anyway, just thought I should confess so we can keep the folks in Oregon producing chocolate for me. It has a ganache texture, which conceivably could be made to make your own XOX truffles.
The product is Choclate Millenium Denali Dark Chocolate Sauce. Apparently it's kept in the freezer section.
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