I first encountered pastry chef Ginger Elizabeth Powers' caramels at the end of a fantastic dinner at Mulvaney's. The little pyramids were glossy and perfectly bite-sized and they oozed some of the best caramel I have ever tasted. It was sweet and smooth and salty and had a hint of toastiness. (Note: I am a caramel addict. This is a very high compliment.) I had them once more since at Mulvaney's when I practically kissed the waiter after he told me that yes, they did have those great caramels. And now--even though I'm always in the mood for Mulvaney's--you can buy Ginger Elizabeth's caramels by the box. I found them at Taylors, but 58 Degrees, Selland's, and the Nugget in Davis also have them. And though I haven't been to Masque Ristorante yet in El Dorado Hills, that's where Ms. Powers is based as the pastry chef.

Apparently she studied under some of the pastry world's biggest names, such as Jacques Torres and En-Ming Hsu, who are known for their creativity and dedication to high quality. Chef Powers also makes chocolate-covered almonds, a couture collection of filled chocolates, and gorgeous chocolate Easter eggs. Her wares are pricey ($14 for a 9-piece box of caramels), but they're more than worth it. This isn't any old sugar fix--it's Easter candy for grown-ups!

You can also take demonstration and hands-on pastry classes with Ginger Elizabeth at Masque, Williams-Sonoma, and Whole Foods. Check the Couture Chocolates Web site for more information about her.

I have to try Masque soon! I have a feeling I may need to save plenty of room for dessert.