The Saphori sauce category covers three ways of working: bar sauces for drink finishing, decoration sauces for fine plating and topping sauces for pouring over desserts. Chocolate, caramel, white chocolate, hazelnut and fruit profiles run through the range. Teams use them inside cups, across dessert plates, over ice cream and waffles, and as a final touch on coffee. Bars, cafés, hotels, restaurants and patisseries plan their whole sauce list from one place.