| home • shop • about
gail • where to
find gail • ordering
information • security & privacy • contact
gail Gail Ambrosius Chocolatier Fine Handmade Dark Chocoates 2086 Atwood Ave • Madison, WI 53704 608.249.3500 Mon-Fri 10-6, Sat 10-4 (CST) © copyright Gail Ambrosius • all rights reserved |
Drippy
caramel and toasted pecans, what could be better? They are
as delicious as they are cute, a delight for the young and
young at heart. Turtles are sold in 3 piece bags only. 
How's
this for enlightenment? Buddha's belly is brushed with
gold dust then filled with Temple of Heaven green tea infused
in dark chocolate. Buddhas
are sold in 2 piece bags only. 
The
mint is made with a handful of freshly picked mint and
deep dark chocolate, so fresh it is like eating a mint leaf.
Dress up your dinner table
with a Paris icon crafted in Gail's 70% dark Colombian chocolate,
or give a gorgeous gallic gift to your favorite traveler. Order
yours plain or dusted with gold. 2 oz/56 grams
An heirloom variety of cacao preserved by Ecuadorian farmers, the Rainforest Alliance, and my friend Pierrick Chouard. Inspired by afternoons sipping espresso in France between Chocolatier classes.
Based on an Aztec beverage. Cream infused with roasted ancho chilies, cinnamon sticks, and a warm touch of cayenne and chipotle pepper. Cacao from the Andean mountains of Columbia is rich in nutty flavor.
Fourth-generation French chocolatiers produce this rich dark chocolate here in the U.S. to win awards in Europe. The robust vanilla reminds me of my Mom's chocolate pudding warming the kitchen of our farm. So I named it in her honor. I hope it comforts you as she comforted me.
I
wanted to recreate my first-ever bite of a candied orange peel
dipped in deep dark chocolate. I experienced it on my first
visit to Paris at the age of seventeen. This deepest darkest
chocolate is 75% Tanzanian.
Imagine sipping Cognac from a beautiful snifter and then sampling a decadent dark chocolate made of cacao from the Ecuadorian rainforest. Then chase the warmth of the Cognac with a stinger of ginger. Yum.
A crazy combo of cacao from Venezuela, Madagascar, Ghana, and Java for the adventurer in us all. The combinations create wave after wave of very colorful flavors, from Grey to Lavender to Chocolate (62-70%).
I
steep hand rolled pearls of jasmine green tea in fresh cream
and blend it with a 70% French-made dark chocolate from Guanaja,
an island off the coast of Honduras. Columbus landed in Guanaja
on his last voyage.
The
crunchy bittersweet nibs are pure chocolate flavor. But the
semi-sweet chocolate and raspberry puree and Chambord© liqueur
remind me of juicy handfuls picked from my friend Sherrie's
raspberry patch.
Sweet and salty, like flirty conversation. The dark chocolate coating is Colombian. The vanilla in the caramel is Tahitian. The gourmet sea salt (fleur de sel) is hand-raked at the peak moment on the Normandy coast.
My
best friend Karen and I discovered the white peony and rose
tea at a lovely Chinatown teahouse in San Francisco. A friend
who makes neon art offered the petals from his rose bushes.
Venezuelan chocolate (72%). 
Hazelnut
paste blended with four select secret spices and set in an
escargot mold.
Kashmir Saffron is the rare jewel of all spices. So I added it
to the curry along with fragrant cardamom, and infused them into
a coconut puree blended with a fruity 65% Madagascar dark chocolate.
Tastes sweet.
Once only a seasonal flavor, now I can’t let this truffle get away.
70% cacao from the volcanic island of São Tomé with the unmistakable
flavor of cardamom and made complete with a splash of orange flower
water and a candied pistachio.
75% Tanzania chocolate with nothing but pure Wisconsin cream and butter,
crowned with an edible fleck of gold leaf. Sometimes the most simple things
are the truest pleasure.
Tanzania
is intense, smooth and creamy, with a natural fusion of vanilla, coffee
and strong banana tones of the terrior. Its raw strength, warmth and
the tanginess of slightly wild cacao linger in the senses. 
This
Colombian chocolate begins with a delicate aroma then explodes with
flavors of coffee, toasted marshmallow and a whisper of rose. A beautiful
balance of sweetness/bitterness. Long, lingering finish. Velvety smooth.
This
varietal, called Don Homero, from Ecuador has an earthy, floral bouquet
of orange blossom and jasmine. Ends with a long, dominant chocolate
finish.
The
island of São Tomé’s volcanic soil imparts a natural
intense smokiness. Beginning with a penetrating aroma, the flavor develops
into a slight tartness of tamarind trees. It is earthy and smooth with
a lasting finish.