Product details
Ginger Elizabeth Chocolates’ Caramel Sauce is made by hand in very small batches to ensure perfect caramelization. The result is a rich, dark and buttery caramel made with pure cane sugar and local butter. The Fleur de Sel, sea salt hand-harvested off the coast of Brittany, brightens and accentuates this smooth, creamy caramel. Chocolate and pastry are Ginger Elizabeth's passion! She loves the creative process of designing memorably delicious desserts. Not certified organic.
About the producer
Ginger Elizabeth Hahn hails from a family of home bakers, – her mother, the maven of quick breads and biscuits; her grandmother, the household doyenne of yeasted bakes. Growing up in Camino, CA, Ginger recalls picking blackberries by the pond in summer and harvesting apples come fall, transforming peak ingredients into tempting creations.
After Ginger received a certificate in Hotel, Restaurant, and Culinary Management, she went on to study pastry at the CIA in Hyde Park, graduating top of her class. In 2002, Ginger landed an externship at the newly opened Jacque Torres chocolate shop in New York further honing her skills as a chocolatier.
Ever-refining her craft, Ginger enjoys dissecting the science behind confections, teaching classes, and sharing her love of all things chocolate. Enamored with the amazing array of talented farmers and makers in Northern California, she makes a point of using local products as often as possible. Her drive for perfection and attention to even the smallest details continues to inform Ginger Elizabeth Chocolates.
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