• Quality and simplicity guide us in creating our Dessert Sauces.

    Four simple ingredients, cocoa, sugar, vanilla, and salt combine to make delicious Cocoa Sauce.

  • Each Sauce has a different consistency at room temperature and under refrigeration (between 2 and 4 degrees Celsius).

    We use quality ingredients, only a few ingredients per Sauce, and rely on sugar (all Sauces) for thickening.

    All of our Sauces should be refrigerated after opening, and we create our Sauces to be pourable right out of the fridge.

    Cocoa Sauce is the thickest of the dessert sauces, but is still pourable at cold temperatures.

  • Yes, sugar is a key ingredient to achieve the syrup WITHOUT using added thickeners/emulsifiers like Xanthan gum. The Nutrition Facts Table is based on a Regulatory suggested 60mL serving size - or 1/4 of the bottle!

    All of our dessert sauces use Alberta Beet Sugar, grown and processed right here in Southern Alberta.

    Our dessert sauces are created with bold flavour - a little goes a long way.

    For example, 60mL or 1/4 cup of Cocoa Sauce would be quite a large serving over dessert or in a beverage. A 30mL serving size is still quite generous but more realistic.

    A quarter of a 250 ml bottle of Cocoa Sauce has nutritional values similar to a popular candy bar with chocolate bubbles.

  • We do not use actual tree nuts in our products and we have a nut free facility, however we cannot guarantee that the ingredients we source (such as cocoa) do not contain nuts or traces of tree nuts.

    The ingredients listed on the bottles are the only ingredients in the bottles.

Cocoa Sauce

Food is an adventure waiting to happen. From informal gatherings that always end up in the kitchen to dinner parties and nights out with family and friends, our most celebrated moments are connected to the food we enjoy.

Every one of us has a dish we are known for - the reliable showstopper that we bring to potlucks, the family favourite that marks a birthday or special occasion, the dish we are the most proud to share.

Please celebrate with some of my “go-to’s”.