Comments on: Homemade Chocolate Syrup: Delicious & Plastic-Free

By: Trish

Trish — Sun, 30 Jan 2011 19:52:59 +0000

You’re both right.

Here’s a nutritional breakdown of unsweetened cocoa powder (dutch proc.) with 11% sat. fat. You can look up other ones on here too.

Cocoa, dry powder, unsweetened, processed with alkali [Dutch cocoa]
http://nutritiondata.self.com/facts/sweets/5472/2

As with Hershey’s my bet is that they use very little real powder and a lot of cheap artificial flavoring. Even though it’s last on ingredients list, you don’t need much volume when you’re using industrial strength flavorings.

I wouldn’t worry too much about the saturated fat though. At least it’s natural. The HFCS and other franken-food ingredients in the mass marketed ones have to be a lot worse for you.
Remember fake-fat margarine was supposed to be healthier for us. We now know that butter is in fact the healthier one.

By: Beth Terry

Beth Terry — Fri, 28 Jan 2011 05:37:09 +0000

Katie, that’s interesting. I wonder why Hershey’s syrup label says it has 0 calories from fat when it is also made with cocoa. By the way, in case anyone’s wondering how this recipe compares to the ingredients in Hershey’s syrup, here they are: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE (PRESERVATIVE); SALT; MONO- AND DIGLYCERIDES; XANTHAN GUM; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR

By: Katie

Katie — Fri, 28 Jan 2011 05:24:43 +0000

Just a note – this syrup cannot be fat-free as cocoa powder contains fat, sometimes up to 24%!

By: Beth Terry

Beth Terry — Thu, 27 Jan 2011 18:42:24 +0000

Trish. I haven’t tried it, but if you do please let me know how it turns out.

By: Trish

Trish — Thu, 27 Jan 2011 16:27:47 +0000

Has anyone tried this using raw cacao powder instead? If so how did it work? Any changes to the recipe?

By: Beth Terry

Beth Terry — Sun, 12 Dec 2010 21:32:40 +0000

Trish, yes! My husband made our last batch and couldn’t find the vanilla so he used mint extract instead. It was delicious!
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By: Trish

Trish — Sun, 12 Dec 2010 19:27:31 +0000

This worked great!
In fact I’m drinking some milk made with it as I write this. Yum!
I made a make a couple of changes though:
1) With no brown sugar on hand, I added 2 tbsp of molasses (the actual conversion rate is to add 2 tbsp for each cup but I wasn’t sure how it’d work).
2) On my 2nd round I wanted a less sweet, dark chocolate taste, so I increased the choc powder to 1 & ¼ cup and kept the sane sugar amount.
Both changes worked well, though I may try to add more molasses on the next batch.

I bottled them in recycled glass maple syrup bottles. (Thanks Freecycle!)
Since I live in New England and it is winter, I stashed them in a cool, dark kitchen cabinet, instead of the fridge,

I doubt I’ll get to it this year but I’m hatching a plan for next year’s holidays gifts.
I’m going to try and add small amounts of orange and (very small amounts) of peppermint extract to make Chocolate L’Orange and ChocoPeppermint syrups!

By: Sunny

Sunny — Thu, 26 Aug 2010 22:35:46 +0000

I’ve made this a few times now – my kids love me all the more for it!

It is really important that when it comes to a boil you keep stirring for no more than two minutes to keep it runny enough to pour. I keep ours in a cleaned out glass bottle that used to have store-bought salad dressing in it. Pours out easily and is less messy than spooning it out of a jar. However, the one time I wasn’t paying attention and boiled it too long, the sauce was too thick. It still made good chocolate milk, it was just too thick to pour. No one complained about licking the extra thick sauce off the spoon though ;)

By: Tina

Tina — Fri, 02 Jul 2010 23:21:10 +0000

This sounds good and there are a lot of good suggestions on here. Little by little we are changing for the better.

By: Beth Terry

Beth Terry — Fri, 02 Jul 2010 21:05:23 +0000

I’m so glad it worked out for you, Sunny! We love it. In fact, I need to make another batch right now before Michael gets home and wants to know where his chocolate syrup is. (I sometimes eat spoonfuls right out of the container.)
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