THIS WEEK'S article on chocolate syrups and toppings in the Bay Area News Group publications elicited a number of responses from readers who love chocolate as much as I do.
I love reading the responses and hope you do as well.

From a reader whose email address includes the word "buffalo"
Thank you for your important article in today's CC Times on a food item important to many of us. I noticed you left out one of my favorites: Fox's u-bet, made in Brooklyn. Maybe because it was a syrup, and not a sauce. On the label is the recipe for New York Egg Cream - if you haven't tried it, suggest you do so.
From a San Jose reader named Larry
(note: I had to include this letter as a nod to my colleague, the late Ray Orrock, who occasionally wrote entire columns of bogus letters praising him from his head to his toes. It took me years of reading to clue in to the fact that the letters were not real. But then again, maybe they were. This email happens to be real)
Good afternoon Jolene,
Just a word of thanks for your informative, well written, and witty article that appeared in today's Mercury News. Homemade sauces are fairly easy and offer the advantage of control over the ingredients, for nutrition, texture, and flavor with importance increasing left-to-right.
This from a South Bay reader named Mimi:
I love Williams-Sonoma hot fudge topping (exact name?). Also, Whole Foods (& other upscale food stores) have a product called 'Sticky Pudding' (?). Their Molten Chocolate Pudding is killer when you can find it.
Have you tried the Dove dark chocolate sauce? (I haven't.)
And a promising tip from yet another reader:
If you get a chance, pick up Recchiuti Burnt Caramel Sauce. I found it at the Ferry Building in SF. They have samples of their different sauces to taste. Not cheap, but fabulous.
That's it for today's email. I promise to add more info as it appears in my inbox...