Dark Chocolate Terrine with Caramel Sauce
$4.95, Acme | www.acmecarrboro.com
Chef/owner Kevin Callaghan gives the French terrine a Southern spin with a bit of bourbon. But the culinary kicker is the warm, homemade caramel sauce that drapes the dessert – and the entire plate for that matter.
Caramel Brioche Bread Pudding
$8, Il Palio at The Siena Hotel | www.ilpalio.com
Diced brioche bread swims in a divine trinity of heavy cream, vanilla and spices, layered atop a bed of creamy caramel. After baked, the pan is flipped, allowing the caramel to seep into the bread. Served in a cast-iron skillet and topped with a generous portion of dulce de leche ice cream, it takes Southern comfort to a whole new level.
Sea Salt Caramel Pop
$2.49, LunaPops | www.lunapops.com
These frozen indulgences begin with ice cream from Jackson’s Dairy Farm in Dunn, North Carolina, which is added to a homemade salted caramel mixture. The result: a creamy base from the caramel and a subtle stab from the salt. And although they’re completely frozen, the flavor is undeniably warm.
Sea Salt Caramels
$2.25, Miel Bon Bons | www.mielbonbons.com
Towers of cakes dazzle the shop’s visitors, yet the humble sea salt caramels steal the show. A European-style caramel – bitable and not chewy – is draped in an armor of decadent dark chocolate then sprinkled with fleur de sel sea salt. CHM
Check out our slideshow of photos of these decadent desserts, taken by photographer Mackenzie Brough.
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