A classic topping, this rich chocolate sauce is the perfect partner for vanilla ice cream or to finish your banana split.

Colac make it in Belgium from sugar, glucose-fructose syrup and 8% cocoa powder, with no milk at all. It comes in two sizes: a 1kg bottle (SGF1712) with an anti-drip cap, and a 13.5kg jerrycan (SGF1712A), which holds 10 litres, for parlours and kitchens that get through a lot of sauce.

A Chocolate Sauce Made Without Milk 

Milk is not an ingredient, and Colac's allergen declaration lists neither milk nor lactose, so this is the chocolate sauce to reach for when a customer is avoiding milk. Colac also declare it suitable for vegans and vegetarians, which makes it an easy chocolate finish for a sorbet or a vegan dessert.

How to Use Chocolate Sauce 

Squeeze it over ice cream, gelato or a banana split, across pancakes, waffles and desserts, or around the inside of a glass before you pour a hot chocolate or a milkshake. In our Tiramisu Gelato it is drizzled over at service, and it is the optional finishing drizzle on our Ruby Hot Chocolate. Store both sizes somewhere dark and dry at up to 25°C; unopened, they keep for 24 months. For busy counters we also stock a pump dispenser for Colac topping sauces.

Pairings and Ideas 

Chocolate sauce goes well with vanilla, banana, coffee, cherry, mint and hazelnut.

• Banana split
• Tiramisu Gelato
• Ruby Hot Chocolate
• Lemon sorbet with chocolate sauce
• Profiteroles with chocolate sauce
• Mint chocolate milkshake
• Chocolate waffles with cherries