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Gail Ambrosius Chocolatier - Fine Chocolates Made by Hand

608-249-3500 | Mon-Fri 10-6, Sat 11-3, Sun CLOSED

Gail's Blog


August 19, 2013

This is a chocolate that engages your nose and your happy taste buds. Fruity on the nose with a light, spicy approach in your mouth, it has pleasant hints of raison at the finish. Venezuelan Dark Chocolate.


August 19, 2013

This dark chocolate is simply magical — tasting of sharp, fresh blueberries and the pure, earthy depths of cacao. It changes on your tongue, revealing the land’s natural riches in layers of surprise. 65% Peruvian Dark Chocolate.


August 19, 2013

Grown only in Ecuador, Nacional cacao is a rare confluence of floral notes — jasmine and orange blossom — that finishes with a smooth, smokey earthiness. This chocolate is certified by the Rainforest Alliance. 65% Ecuadorian Dark Chocolate.


August 19, 2013

Made from the cacao grown in the lowlands of the Santander region, this chocolate is rich in nutty flavor. It’s naturally sweet, with notes of cherry, bitter almond and even a hint of toasted marshmallow off a campfire. 70% Colombian Dark Chocolate.

Earl Grey

August 19, 2013

Earl Grey is a deliciously complex experience — orange blossom, bergamot, lavender and black tea. When combined with an intricate 72% dark chocolate blend, the distinctive flavors unfold like the themes in a symphony. It reaches a delirious flavor crescendo and then sends you off with a light floral note of organic lavender buds. Lovely.


August 19, 2013

Rishi’s delicate Wild Rose Tea, infused in sweet cream, romances the mild smoothness of Venezuela’s Carenero Superior chocolate. Tasting this light and delicate play on the taste buds is like breathing in a heady bouquet of roses. It’s a mindful muddling of the senses, best savored in blissful quietude.


August 19, 2013

Gail pairs the delicate flavor of Rishi’s Jasmine Tea with the smoothness of 61% Carenero Superior chocolate. This refined chocolate complements the light floral of the jasmine green tea, infused in fresh cream. It’s a subtle, elegant taste that reveals itself softly on your tongue.


August 19, 2013

This joyful dance begins with dried Michigan blueberries, plumped up in sweet cream infused with Rishi’s bright Blueberry Rooibos tea. The blueberries and cream coax out the tangy berry notes of 65% Peruvian chocolate. For texture, Gail adds bits of blueberry. Fresh, pure and bountiful. It’s summer and chocolate in a rush of giddy flavor.

Shiitake Mushroom

August 19, 2013

Savory shiitake mushrooms combine with the warm earthiness of 65% Peruvian chocolate in the ultimate expression of umami, the fifth taste sensation. Dried shiitakes, steeped with cream, are folded into the chocolate for a mild, fragrant ganache. Bits of mushroom add a pleasantly chewy texture –- a deeply satisfying taste experience.


August 19, 2013

This ancient recipe began the enduring love affair with chocolate — earthy cacao blended with the sweetness of cinnamon and the fire of roasted chilies. Gail uses toasty, nutty 70% Colombian chocolate and a suggestion of cinnamon to lure your taste buds into happy complacency before the heady rush of heat on the finish. It … Read more »