Giffard Chocolate Cookie Syrup 1L
- Pure sugar syrup made from the natural aroma of cocoa.
- No preservatives.
- Crafted and blended in France.
- Colour: Chocolate brown color with caramel shades.
- Flavor: Chocolate note at first, followed by a biscuit note.
- Works great with coffee, shakes, desserts.
- Available in 1L bottles.
- Additional information
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Giffard Chocolate Cookie Syrup 1L:
Giffard Syrups offers the highest quality ingredients for use in classic and creative contemporary mocktails. They are equally accessible to home enthusiasts and hosts. Giffard uses ingredients only from the peak of their season and are an inspiration for their commitment towards premium quality.
Chocolate cookies are a popular choice as a snack on the go or as a sweet treat. Freshly made warm chocolate cookies, which are dripping with delicious melting chocolate, can make anyone drool. The Giffard Chocolate Cookie syrup perfectly captures this scent and allows you to add in any drink you fancy. You can also experiment with a variety of desserts with this delicious syrup.
Chocolate brown color with caramel shades. Expect chocolate note at first, followed by a biscuit note. This tasting note of cookie dough provides a delicious taste enhanced by the chocolate touch.
Works with hot coffee, tea, milk or with milkshake, taking the hassle out of drink preparation. Add as a topping in ice cream or yogurts to elevate the taste.
Also, don’t forget to check out some amazing recipes to try with this syrup!
Sugar syrup, water, flavorings, coloring agent: caramel (E150), natural cocoa flavoring and other natural flavorings.
Nutritional value per 100mL:
Energy – 1415 kJ/333 Kcal, Carbohydrates – 83g, of which Sugar – 80g.
Bevarabia highly recommends Giffard; a wide range of pure sugar, highly flavored, and colorful syrups. Specially made to allow you to experiment with various drinks such as mocktails, smoothies, milkshakes or granitas.
|Dimensions||10 × 10 × 32 cm|
Ready to serve syrup
Chocolate brown color with caramel shades
Chocolate note at first followed by a biscuit note
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