Home
Creators
Search Recent Missing Random
Posts
Search DMs Popular Hash Lookup Tags Random
Importer
Import FAQ
Register Favorites Keys Review DMs Logout
Community
Telegram ThePornDude
Home Creators Posts Import Register Favorites Logout

Chocolate Syrup (1928 Patent) (Patreon)

Published:
2022-12-02 15:59:37
Imported:
2026-06
haven't archived this post yet. have a subscription? use the importer!

Downloads

  • Chocolate Syrup 1928 US1854354.pdf
  • Guittard Chocolate 1998 US5773056.pdf
  • Stabilized Chocolate Syrup 1974.pdf

Missing 1 full-res photo, 3 files, as this post has not yet been imported.

Content

If you want to make chocolate syrup like the commercial makers, you simply need to  add one ingredient to the normal 3 ingredient chocolate syrup (water, sugar, cocoa powder). And if you are into brewing beer or distilling this will make perfect sense. And the syrup comes out better, more stable, more flavourful but not thick so you can mix it with drinks easily.

I've attached a couple of the patent where I pulled this information from and if you have any questions please let me know. And this video is a basic starting point and there is a lot more that can be done so if you want to know more about chocolate syrup let me know and I'll make a Patreon only video detailing those things. 

Recipe for Chocolate Syrup
200 g Cocoa Powder
1100 g Sugar
800 mL Water
1/4 tsp (1g) alpha-Amylase Powder  
Makes roughly 1.5 to 2.0L

Files

Previews only

Chocolate Syrup Recipe from Cocoa Powder

Homemade chocolate syrup is often too thick or doesn't have enough chocolate flavour. There is a simple, single-ingredient trick that you can do when making your chocolate syrup that will improve the consistency, flavour and stability. In fact, this method was invented in 1928 and was the original formula for Bosco Chocolate Syrup. It is simple enough that anyone can do it, and it really makes a better chocolate syrup. Recipe for Chocolate Syrup 200 g Cocoa Powder 1100 g Sugar 800 mL Water 1/4 tsp (1g) alpha-Amylase Powder   Makes roughly 1.5 to 2.0L Patreon: https://www.patreon.com/artofdrink Essential Oil and Flavour Suppliers https://artofdr.ink/suppliers Calculation Form for Soda Formulations https://artofdr.ink/calc-form **Getting Started Making Soda** If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions. Using Essential Oils Safely https://youtu.be/9SZLCedj1JI How to Make a Soda Flavour https://youtu.be/DYm9BidnF4w How to Make a Flavour Extract https://youtu.be/EvkbCkg9bPs Simple Syrup for Soda https://youtu.be/v-ObB8T5ZrA How to Formulate a Flavour https://youtu.be/FSL6pVrV8Pw Art of Drink https://ww.artofdrink.com Twitter: https://twitter.com/dsoneil Camera Gear Panasonic GH6 w/ 12-32mm F2.8 (primary) Olympus E-M1 MkII w/ 12-40mm F2.8 Olympus E-M5 MkIII w/ Leica 25mm F1.4 #soda #science #drinks

Comments

Anonymous

Now that I have some orange essential oils for soda I was curious what would be the best path for using some of it towards an chocolate-orange syrup. Is it better to avoid oil since the syrup is water based, or to use some orange syrup vs essence or... ?

Darcy S. ONeil
>>102882207

Orange essence would be your best bet, though with chocolate syrup you could probably add some orange oil and it would emulsify okay.

cheryl gordon

I am working on a 17%abv chocolate milk. I have the cream homogenized with alcohol and then blend in an equal volume of 17% abv chocolate syrup. However my chocolate drops out of suspension. I recently purchased Kappa Carageenan to resolve this issue, but have not tried it yet. Wondering if you have any other recommendations ?

cheryl gordon

Not yet, but I think I will give that a go on my next batch. My issue is more just keeping the chocolate suspended in milk for an extended period of time like commercial chocolate milk. I have had some luck with Kappa Carrageenan but I don’t think I’m quite there yet.

Anonymous

I use amylase in lots of our recipes, never thought of using it with cocoa powder. Thanks so much for this.

Anonymous

One question: will this still be pourable at refrigeration temps, or is the cocoa butter enough to set it?

Darcy S. ONeil
>>96785069

Yes, it stays pourable and I use a cocoa powder with 1% or less cocoa butter. But, you can use an emulsifier like lecithin (and a stick blender) to keep the fat in solution. Or a more advanced method is to use the enzyme lipase to break down the fat. I actually cut that part out of the video to keep things simple, but I might post it here with some additional info.

Anonymous

For additional flavor complexity (and convenience since I think I have some somewhere) any ideas for replacing a purified amylase with diastatic malt powder? Obviously I would need more to work in a similar timeframe but roughly how much more?

Anonymous
>>96806144

Sorry I should have checked the original. Also I was wondering if you'd consider including a text version of your recipe (just the ingredients/ratio) as part of a extra text under the video here. Apologies if that is also someone else already.

Darcy S. ONeil
>>97499965

The enzyme I get the best results with is Fermfast Alpha Amylase ($6 on Amazon). And I will be using the enzymes in other applications, I'm thinking about doing a low or non-alcoholic beer using a specific type of yeast that doesn't produce alcohol. You could probably use the enzymes on spices like cinnamon when making an extract. Basically, anything, where starch is gumming things up, amylase will help.