Narsai David is an old friend who is a Bay Area ex-restaurateur, a food personality, vineyard owner, and recipe creator. I have offered his wine before, but now you should know about his Decadences. These are two dessert sauces, dessert ingredients and “out-of-the-jar-with-a-spoon” delights that he created as ice cream toppings, fondue bases for fruits, and for turning into outrageous truffles.
Made in very small batches using only natural ingredients, these are remarkable for topping summer ice cream or sundaes. They only require refrigeration after opening and are more than handy as pantry staples. The Chocolate Decadence is for serious chocolate lovers. The name “Chocolate Decadence” comes from the most famous dessert at Narsai’s restaurant in Kensington, CA., which was a flourless chocolate “cake” served with a raspberry purèe. The Butter Caramel Decadence is unique, especially for caramel afficionados--and there are a lot of you out there.
Once tasted, you’ll probably wonder why you never had them before. Once known, they are not easily forgotten!