Sauce

Unlike 'chocolate' (i,e, milk chocolate or dark chocolate), the rich, buttery flavor of white chocolate is not derived from the cocoa bean itself, but from cocoa butter, The sweet, subtle flavour of white chocolate perfectly complements and enhances...

The origins of chocolate stretch back at least 4,000 years, The ancient populations of Central America venerated cocoa beans and used them to make a hot, frothy and bitter drink called chocolatl, After Christopher Columbus introduced chocolate to...

"Caramel" refers to caramelized sugar, traditionally obtained by melting sugar in a sauce pot of water. The rich flavour and colour of caramel derive from the process of heating and melting the sugar.   Colour Gold, light brown.   Tasting...