Hmmmm if I had to make a distinction, I guess I'd say chocolate syrup is thinner than chocolate (hot fudge, specifically) sauce, but yeah - pretty lame distinction. Probably up to the mfg what it ends up being called.

Yeah, I was wishing I could read Italian so I could try some Italian web sites. On the other, hand, while I love the Aussie vs Am discussions (Alwaysjbj and I used to spend hours on YM comparing word usage and pronunciations in our respective countries), I'm not a foodie and really should even be in a conversation about cooking. :)

Just realized that soy sauce and worcestershire sauce are very liquid, so my theory is shot all to hell. :)