Paradigm Foodworks 'Haute Fudge' Deep Dark Chocolate, Oregon

Dark cocoa, melted chocolate, sweet cream, and vanilla unfold with dense, glossy richness. Paradigm Foodworks 'Haute Fudge' Deep Dark Chocolate, Oregon is the original Haute Fudge sauce that launched Paradigm’s move from bulk chocolate wholesaling into specialty food production, earning its place inside the company as the “mother sauce.” More than four decades later, it remains closely tied to founder Lynne Barra’s original chocolate-focused vision and Paradigm Foodworks’ small-batch approach.

Product Details:

• Producer: Paradigm Foodworks
• Owner & Founder: Lynne Barra
• Producer Team: Paradigm Foodworks
• Official Product Name: Deep Dark Haute Fudge
• Product Type: Dark chocolate fudge dessert sauce
• Ingredients: Heavy cream, cane sugar, cocoa powder, brown cane sugar, unsalted butter, chocolate liquor, pure vanilla, mixed tocopherols
• Vanilla: Madagascar vanilla
• Artificial Ingredients: No artificial ingredients, flavors, preservatives, or colors
• Allergen: Contains milk
• Facility Allergen Statement: Made in a facility that handles eggs, fish, milk, peanuts, sesame, soybeans, tree nuts, and wheat
• Serving Size: 2 Tbsp (32g)
• Servings: About 9 per jar
• Calories: 120 per serving
• Total Fat: 8g per serving
• Total Sugars: 12g per serving, including 11g added sugars
• Sodium: 5mg per serving
• Production: Small-batch specialty food production
• Packaging: Glass jar

Sensory Description:

Deep cocoa and dark chocolate lead with concentrated intensity, softened by sweet cream and butter into a dense, velvety texture. Brown cane sugar adds a darker caramelized undertone, while vanilla brings warmth and aromatic lift without distracting from the chocolate. The finish remains rich and persistent, with cocoa, melted chocolate, cream, and vanilla lingering long after each spoonful.

Producer’s Background:

Lynne Barra founded Paradigm Chocolate Company in the early 1980s after leaving teaching to pursue a growing interest in chocolate and specialty foods. The business began by distributing bulk chocolate to bakeries, candy makers, and restaurants before Barra developed Haute Fudge, the company’s first proprietary product. As the range expanded into caramel sauces, fruit preserves, curds, mustards, dressings, and other specialty foods, the company became Paradigm Foodworks. Today, the woman-owned business continues to operate in Lake Oswego, Oregon, producing more than 70 products in small batches while also maintaining an established co-packing operation.

Serving Suggestions:

Warm gently and pour over vanilla, coffee, mint, caramel, or chocolate ice cream, brownies, cheesecake, cookies, waffles, pancakes, bread pudding, or warm chocolate cake. For an especially indulgent sundae, combine it with toasted nuts, crushed pretzels, whipped cream, or a contrasting fruit component such as raspberry or cherry.

For drinks, stir a spoonful into hot chocolate or coffee for deeper cocoa richness, or use a small amount to accent dessert cocktails built around bourbon, aged rum, coffee liqueur, cream, espresso, or mint. It also works as a dramatic glass drizzle or finishing garnish where concentrated chocolate flavor is wanted without adding a separate chocolate syrup.

Why Paradigm Foodworks 'Haute Fudge' Deep Dark Chocolate, Oregon:

This is more than another chocolate topping in the Paradigm range. Haute Fudge is the sauce that helped transform a young Oregon chocolate wholesaler into a specialty food producer, and Deep Dark remains the clearest expression of that origin. Its combination of dark chocolate, cocoa, cream, butter, brown cane sugar, and Madagascar vanilla gives it enough depth for serious chocolate desserts while remaining playful and versatile enough for ice cream, hot drinks, and decadent cocktail service.