Chocolate works very well with croquembouche, and we can supply chocolate sauce to be drizzled over the top of the croquembouche immediately before it is cut, or as part of the cake cutting ceremony. The chocolate also helps to soften the caramel, making serving even easier. The sauce is made from dark Belgian chocolate with fresh cream - with nothing else added. For the ultimate indulgence we can supply a chocolate fountain for your guests to dip their pieces of choux in to.