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Profiteroles

One of mankind’s favorite places to pour chocolate sauce is on top of ice cream-stuffed pâte à choux. The dish, known as profiteroles, is a name said to derive from profit, a French word meaning small gift, which is indeed what it is. Photo by Kevin Russ.

Dessert Sauces
& Toppings

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July 2006

Product Reviews / Main Nibbles / Dessert Sauces &Toppings

Dessert Sauces & Toppings Glossary

Terms & Definitions

When you see that line-up of products on the shelf, exactly what’s in the jar or bottle? What exactly is the difference between chocolate syrup and chocolate sauce? Here, we explain the tasty differences.

Syrup. A syrup is thinner than a sauce and is pourable from the bottle (think chocolate syrup or maple syrup). They are typically flavored sugar and water. Commercial syrups often substitute high fructose corn syrup for sugar.

Sauce. A dessert sauce has a thicker consistency than a syrup (think of the consistency of preserves).

Chocolate sauce and hot fudge sauce: what’s the difference? Hot fudge sauce is typically described as “a thick chocolate sauce served hot.” In recipes we’ve examined, hot fudge sauce typically has cocoa added in addition to chocolate, creating a more chocolaty, fudgier flavor than something labeled simply, “chocolate sauce.” However, there are no set standards, so terminology will vary from producer to producer. Products that are very fudgy, like The King’s Cupboard, will be called “chocolate sauce,” and products that are less fudgy and thick will be labeled “hot fudge sauce.” It’s a challenge to the buyer.

Spread. A spread is thicker than a dessert sauce: smooth, creamy and spreadable with a knife (think Nutella®). Spreads can be used for breakfast breads, cookies, biscuits and plain cakes like pound cake and brownies.

Fruit Butter. A variation of a spread that can contain chunks of whole fruits: apple and pumpkin are popular flavors. It is commonly used instead of jam on breakfast breads and does not contain any butter—the term refers to the consistency.

Curd. Curd is a different type of creamy, fruit-based spread made of fruit juice, butter, eggs and sugar. Citrus and berry flavors are the most popular. Curd is more versatile than fruit butter, and can be used on breads, pancakes, ice cream and other desserts.

Raspberry curd on lemon pound cake. Curd by Rowena. Click here for more information.

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