Sauces

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  • Origin

    "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 notes

    Nose: Burnt caramel noseAttack: Delicious and strong caramel toffee taste. Incredibly creamy, smooth, rich and perfectly balanced textureLength in Mouth: Sweet buttery toffee note

    Beverage Innovation Directors tips

    Its buttery caramel taste is incomparable, when combining it for example with banana or apple in a latte, it reveals all its velvet taste. I particularly like to mix it with MONIN Lemon Pie syrup in a creamy milkshake.

    Applications

    • Macchiatos
    • Lattes, cappuccinos...
    • Milkshakes, frozen...
    • Toppings
     
  • Origin

    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 Europe, the drink was to become a best seller.

    Colour

    Dark brown colour.

    Tasting notes

    Nose: Intense cocoa noseAttack: Authentic, bold chocolate flavour taste. Incredibly creamy, rich, smooth and perfectly balanced textureLength in Mouth: Natural cocoa sourness touch

    Beverage Innovation Directors tips

    Due to its smooth texture MONIN Dark Chocolate sauce allows you to create unique hot and cold mochas. It can also be used for glass drizzling or indulgent toppings. I particularly like to mix it with MONIN Mojito Mint syrup in a mint mocha.

    Applications

    • Mochas
    • Lattes, cappuccinos...
    • Milkshakes, frozen...
    • Toppings
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