These ingredients are available whole, chopped or ground, roasted or caramelized. They are an important part of dessertcookery as they provide flavor for creams and ice creams.

It can also be poured over desserts such as cakes and puddings.

This is also used to coat fruit for fritters .

It is used to set many cold moulded desserts.

This ingredient needs very little effort to make an attractice colorful display.

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts.

It is the basis for jellies and is also used to set creams, mousses and glazes.

The common element of all desserts. It may be used to sprinkle over fruit, beaten into egg for custard or into whites for a meringue. It serves as sweeteners.

Melted to easily blend into fillings and butters. It can also be poured over desserts such as puddimgs. When melted and cooled it can be shaped and moulded into many attractive decorations.