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Monin Premium Milk Chocolate Sauce/Syrup Monin Premium Milk Chocolate Sauce is the perfect dessert topping to crown the famous “banana split” or “chocolate sundae”. It is also used to flavor all types of dairy beverages including chocolate milk, milk shakes, malts and egg creams. Monin Premium Milk Chocolate Sauce/Syrup is wonderful in blender drinks or to dress up fresh berries or any ice cream dessert. There is practically no limits to the tastes you can experiment with, including : coffee, pancakes, waffles, tea, and other foods. Chocolate syrups can also be used to make the increasingly popular Frappes. They can be used to make cocktails or as a mixer with other alcoholic beverages. Other uses of Monin Premium Milk Chocolate Syrup include chocolate meringue “nests”, ice cream pies, and Brandy Alexander milkshakes. Tasting Notes Rich chocolate aroma and flavor, satisfyingly sweet Applications Mochas, Ice Cream, Sundaes, steamers, milk, cocktails, frappes, smoothies, shakes, desserts 64oz. Size Only : For additional convenience, one convenient color-coded pump is included in each 64 oz. 4/bottle case. Pumps are not included in single bottle purchases. See below to add one to your order. |
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Monin Premium Milk Chocolate Sauce is a new flavor and only available in limited quantities. So get yours now! |
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| Related Accessories: Monin-Pump-for-64oz.-Caramel-Sauce Monin-Clear-Acrylic-3-Piece-Shaker Monin-Rack---2-Sauce-Bottle-64oz. |
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| "Milk chocolate" is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestlé in the 1800s) added. "Hershey process" milk chocolate is popular in North America. It was invented by Milton S. Hershey , founder of The Hershey Company , and can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a trade secret, but experts speculate that the milk is partially lipolyzed , producing butyric acid , which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates. | |||
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