Ash Creek’s Roasted Hazelnuts showcase the nuts’ rich, clean flavor, with no added salt or sugar. The producer cultivates the Jefferson varietal of hazelnut—known for its extra-buttery, bold, warm taste and generous size—in the fertile soil of the Willamette Valley. After the nuts are grown using sustainable methods on their family farm, Ash Creek roasts them until they’re golden brown yet still clinging to a bit of their flavorful skin.

These decadent, chocolate-cloaked morsels showcase the hazelnut’s rich flavor with a sweet and luxurious twist. The producer cultivates the Jefferson varietal of hazelnut—known for its extra-buttery, bold, warm taste and generous size—in the fertile soil of the Willamette Valley. After the nuts are grown using sustainable methods on their family farm, Ash Creek harvests them during the final week of October before cleaning the hazelnuts and double-dipping them in premium dark chocolate in small batches.

French company Griottines uses a proprietary blend of brandy and kirsch—a clear liqueur distilled from whole cherries—to make these intensely flavored yet balanced cocktail cherries. They have a wonderful warm flavor and almond-like aroma that complements and rounds out the tartness of the fruit; cherries and almonds actually come from the same botanical family, and the cherry pits used to make kirsch impart a complex almond flavor that adds depth to Griottines. Unlike other cocktail cherries that taste only of sugar, these cherries retain a vibrant fruitiness—no doubt in part because the company macerates its cherries within six hours of when they are hand-picked off the branch. And because the cherries are sorted and selected by hand, you can be sure of a high-quality product, with whole, intact fruits that are perfect for garnishing your favorite cocktail or dessert.

We’ve never scooped ice cream so easily! Made from sturdy aluminum alloy, this scooper is made to give you a lifetime of sundaes. It won’t bend or flake like plastic versions will and it’s also a single piece of material, with no tiny springs or mechanical parts that could get lost or broken. The Zeroll is resistant to corrosion, too. It does a great job at digging into even dense, high-fat ice creams like Häagen-Dazs easily thanks to its unique heat-conducting handle—which is also comfortable to hold. It’s filled with a special fluid that transfers your hand’s warmth to the dish of the scooper, so you can slide through the ice cream without having to heat the scoop beforehand. And not only does the Zeroll easily release your ice cream, but it makes stunning scoops every time. Its bowl allows the thick ribbon of ice cream to curl under itself using one or multiple passes (depending on your desired size), so it forms a perfect sphere. The Zeroll also doesn’t compress the ice cream like others can, so the texture is fluffy and the scoop is 20% larger than a typical one formed from a lesser scooper.

These decadent, chocolate-cloaked morsels showcase the hazelnut’s rich flavor with a sweet and luxurious twist. The producer cultivates the Jefferson varietal of hazelnut—known for its extra-buttery, bold, warm taste and generous size—in the fertile soil of the Willamette Valley. After growing them using sustainable methods on their family farm, Ash Creek harvests the nuts during the final week of October before cleaning them and double-dipping them in premium milk chocolate in small batches.

These delicious chocolate pearls from Valrhona, located in the French village of Tain L’Hermitage, are a mixture of three varieties to add a unique chocolatey flavor and crunchy texture to your desserts. All three feature toasted puffed cereal covered in chocolate and remain stable when baked, meaning they can be mixed into batters and used for decoration. Try 55% Dark Chocolate Crunchy Pearls for a deep chocolate taste and a creamy consistency, Dulcey 35% Crunchy Pearls for a smoother chocolate flavor with buttery, toasty notes, and Caramélia Milk 36%% Crunchy Pearls for rich milk chocolate and distinct caramel flavor. All crunchy toppings can be added to chilled desserts, used for decoration or enjoyed on their own.

Give your ice cream an ooey-gooey upgrade with Coop’s award-winning, original hot fudge, artisanally made in small batches in Boston, Massachusetts. This fudge sauce features a deeply, rich chocolate flavor thanks to high-grade European chocolate and local dairy products, with a thick texture akin to brownie batter. When heated, the sauce thins for an easy drizzle, but then thickens up again and becomes chewy upon hitting your ice cream, adding a satisfying textural element. We loved that this version was less cloyingly sweet and had a deeper, dark chocolate flavor compared to other brands you’d find in the grocery store. It’s the perfect addition to any flavor of ice cream, or just eaten by the spoonful.

With a deep toasty flavor and a pronounced saltiness, this silky-smooth caramel sauce is made by hand the old-fashioned way. Stephanie and Brad Hunter, the husband-wife team behind the company, started Caramel Kitchen in their garage using only copper pots, which are prized for their ability to heat up and cool down quickly, making it easier to control the temperature of boiling sugar. This best-selling caramel sauce, made from only five all-natural ingredients, is a touch saltier than others we’ve tried—in a good way. The sauce brings a depth and richness to desserts because of salt’s innate ability to enhance flavors. And we love their functional packaging: a squeeze bottle means measuring out the sauce (or drizzling it over everything) is a neater, easier affair.

Barely processed, these roasted cacao nibs are from Marou, the first artisan chocolate maker in Vietnam. Nibs are simply coarsely ground cacao beans that had been removed from the pods, briefly fermented and dried—the basis of any chocolate bar. These lightly crunchy nibs are rich and dark, with an almost savory essence, a bit of tropical fruitiness and a coffee-like finish. Simple and unadorned, they are highly versatile, adding a deep chocolate flavor and light crunch to a range of both sweet and savory dishes. We also give these nibs bonus points for the elegant and unique looking tin they come packaged in.

This chewy, coffee and chocolate topping is a Boston favorite, made in small batches just like Coop’s ooey-gooey original flavor of hot fudge. Their mocha fudge sauce starts with the same deeply, rich chocolate flavor as the original, made with high-grade European chocolate and local dairy products. The difference is a touch of smooth, non-bitter Arabica cold brew coffee that enhances the chocolate flavor even more. When heated, the sauce thins for an easy drizzle, but then thickens up again and becomes chewy upon hitting your ice cream, adding a satisfying textural element. We loved that this version wasn’t cloyingly sweet and had a darker chocolate and coffee flavor compared to other brands you’d find in the grocery store. It’s the perfect addition to any flavor of ice cream, or just eaten by the spoonful.

This beautiful set of small handblown Moroccan bowls is made by generational artisans from recycled glass by one of our favorite producers, Casablanca Market. Both decorative and useful, these bowls are perfect for serving a first course or dessert, or can be used as part of an elegant tabletop display. The set of three comes in green or clear glass. Casablanca Market is eco-conscious, using recyclable materials and employing eco-friendly practices whenever possible. In addition, they strive to provide financial security for the craftspeople who create their wares, helping to preserve and secure their artistic and culinary heritage.

Salty, savory and a little smoky, this versatile caramel sauce gets a mild kick from chipotle peppers. Stephanie and Brad Hunter, the husband-wife team behind the company, started Caramel Kitchen in their garage, where they made caramel the old-fashioned way: using only copper pots and a handful of all-natural ingredients. With a light spiciness that tickles the back of the throat, the classic caramel profile of this rich, buttery sauce gets an unexpected twist and works beautifully in sweet and savory applications. We love their functional packaging: a squeeze bottle means measuring out the sauce (or drizzling it over everything) is a neater, easier affair.