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Fontana™ Bittersweet Chocolate Mocha Sauce

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This mocha sauce adds deep, dark chocolate flavor to any coffee beverage.

Tasting Notes

Creamy, dark chocolate.

Enjoy this with:

Starbucks® Espresso Roast or double-strength, dark-roasted coffee.

$21.95
$19.95
63 fl oz
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Fontana™ Bittersweet Chocolate Mocha Sauce
  • How to Prepare
  • Ingredients

Just a couple of pumps and a drizzle of sauce in the bottom of your cup is all it takes to make chocolate mocha magic. Add freshly brewed coffee or espresso, stir, and enjoy. This sauce is also great over ice cream or other desserts.

CORN SYRUP, WATER, HIGH FRUCTOSE CORN SYRUP, SUGAR, COCOA (PROCESSED WITH ALKALI 13%), POTASSIUM SORBATE (PRESERVATIVE E202), ARTIFICAL FLAVOR.
  • Product Details

Perfect for making mochas, this sauce adds a chocolaty touch to the coffee beverages you make at home.

With a higher cocoa content than standard chocolate, this 63-fl oz bottle of mocha sauce adds deep and complex chocolate flavor to any beverage. It pairs especially well with Starbucks® Espresso Roast coffee, and it's great for garnishing. Includes a handy dispensing pump.

Fontana™ Bittersweet Chocolate Mocha Sauce 3.2 5 56 56
High fructose corn syrup I didn't find this to have a very "chocolately" flavor. Then I read the ingredients and it's primary ingredient is high fructose corn syrup. I prefer the mocha powder which is chocolate and sugar. April 29, 2013
Great This chocolate is just the right amount of bittersweet for my morning coffee. April 18, 2013
dark rich chocolate sauce this is a dark rich delicious sauce for anytime you would normally use chocolate sauce, such as over ice cream. i use the powder when i make a homemade mocha espresso drink. March 24, 2013
Delicious Great product - I love it to make at home Mocha's! March 19, 2013
Good Chocolate Syrup Would love if it were a little more bittersweet (like a real dark chocolate). However, it still tastes great when I mix it with peppermint or raspberry syrup. I enjoy having this product and will continue to use it. March 18, 2013
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