Chocolate syrup

Chocolate-flavored condiment used as a topping or ingredient

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Chocolate syrup" – news · newspapers · books · scholar · JSTOR (December 2014) (Learn how and when to remove this message)

|

Chocolate syrup

Chocolate syrup covering a bowl of ice cream

Type| Syrup
Main ingredients| Cocoa powder, sugar water

* Media: Chocolate syrup

Chocolate syrup, sometimes called chocolate sauce, is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.

Chocolate syrup is also used to top puddings and cakes. Some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. Some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., Nesquik). Other brands are marketed as ice cream sundae toppings.

## Ingredients

[edit]

A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, such as corn syrup, malt, and flavorings like vanilla extract.[1]

Industrial recipes may contain ingredients such as:[2]

* High fructose corn syrup
* Corn syrup
* Water
* Sugar
* Cocoa
* Potassium sorbate (preservative)
* Salt
* Mono and diglycerides (emusilfier)
* Polysorbate 60
* Xanthan gum
* Vanillin (artificial flavoring)

## Other uses

[edit]

Beginning in the 1890s, chocolate syrup was marketed as a treatment for ailments, including for infants suffering from colic. In part due to the passage of the 1906 Pure Food and Drug Act, which required clear and accurate labeling, chocolate syrup began to transition from primarily medical application to commercial use.[3]

Chocolate syrup was often used in black-and-white movies to simulate blood, because it was safe for the performers to swallow, easy to get out of clothing, and cheap to buy. It also has an effective-looking viscosity on film. The effect was used in many movies, including The Wasp Woman and Psycho.

## Products

[edit]

* Fox's U-bet chocolate syrup
* Bosco Chocolate Syrup
* Hershey's Chocolate Syrup
* Culver's Chocolate Syrup
* Nestle Nesquik Chocolate Syrup

## See also

[edit]

* Food portal

* Ganache, the melted chocolate and cream preparation
* Hot fudge, a thick chocolate sauce
* List of dessert sauces
* List of syrups

## References

[edit]

1. ^ "HERSHEY'S Chocolate Syrup". The Hershey Company. Archived from the original on 14 April 2015. Retrieved 1 December 2014.
2. ^ Simply Dixon
3. ^ Maya Wei-Haas (6 September 2017). "The Unlikely Medical History of Chocolate Syrup". Smithsonian Magazine. Archived from the original on 13 September 2017. Retrieved 13 September 2017.

* v
* t
* e

Dessert sauces

List of dessert sauces

* Banana sauce
* Blueberry sauce
* Brandy butter
* Caramel sauce
* Chancaca
* Chocolate syrup
* Coulis
* Crème anglaise
* Custard
* Fruit curd
* Hard sauce
* Magic Shell / Ice Magic
* Rumtopf
* Slatko
* Wet walnuts
* Whipped topping

Category: Dessert sauces

* v
* t
* e

Chocolate

Cocoa bean|

* Chocolate liquor
* Cocoa butter
* Cocoa solids
* Theobroma cacao

Components|

* Anandamide
* Caffeine
* Endorphins
* Enkephalin
* Flavan-3-ol
* Lecithin
* Phenethylamine
* Phenylalanine
* Salsolinol
* Tetramethylpyrazine
* Theobromine
* Theophylline
* Tryptamine
* Tryptophan
* Tyramine
* Tyrosine
* Valeric acid

Types|

* Baking
* Belgian
* Compound
* Couverture
* Dark
* Gianduja
* Milk
* Modeling
* Raw chocolate
* Ruby
* Swiss
* White

Products|

* Caffè mocha
* Chocolate bar
* brands
* Chocolate biscuit
* Chocolate brownie
* Chocolate cake
* Chocolate chip cookie
* Chocolate chip
* Chocolate coins
* Chocolate crackles
* Chocolate gravy
* Chocolate ice cream
* Chocolate liqueur
* Chocolate milk
* Chocolate pudding
* Chocolate spread
* Chocolate syrup
* Chocolate truffle
* Cioccolato di Modica
* Fudge
* Ganache
* Hot chocolate
* beverages
* Chocolate-covered foods
* Mint chocolate
* Mole

Processes|

* Aerated chocolate
* Broma process
* Conching
* Dutch process
* Enrober
* Sugar crust
* Tempering

Industry|

* Organic chocolate
* Fair trade cocoa
* Child labour in cocoa production
* Big Chocolate
* Chocolaterie
* Chocolatier
* Côte d'Ivoire–Ghana Cocoa Initiative
* The Dark Side of Chocolate
* Environmental impact
* European Cocoa and Chocolate Directive
* Harkin–Engel Protocol
* International Cocoa Organization
* International Cocoa Quarantine Centre
* Manufacturers (vertical)
* Philippine chocolate industry
* Production in Ghana
* Ghana Cocoa Board
* Production in Ivory Coast
* Production in Nigeria
* Production in São Tomé and Príncipe
* World Cocoa Foundation

Other topics|

* Chocolate addiction
* Chocolate bloom
* Chocolate fountain
* Legal definitions
* Chocolate museums
* Chocolatiers
* Cocoa smuggling
* History
* Military chocolate
* Switzerland
* United States

* Category
* Outline

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template