Chocolate Syrup (1928 Patent)

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.

cheryl gordon

Alcohol can have effects on milk, so I'm not sure if it is the chocolate or a combination of all the ingredients. That is a difficult question. Have you tried it with a chocolate extract? https://youtu.be/za7A5u2j8hc

Darcy S. O'Neil

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

Thanks! This is the info I was after...

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

Darcy S. O'Neil

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... ?

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.

Darcy S. O'Neil

what are your enzymes suggestion brand wise and can one add enzymes to other drinks-- are you planning on use them again?

Coach Selby ~ Crystal Clear Clarity Coaching Expert

I can add the recipe in the description.

Darcy S. O'Neil

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.

Great question. You could probably use 2% to 5% malt in total and it should work relatively quickly. There was a patent filed on this in 1904 and used a rate of 5% malt. Here is a link: https://patents.google.com/patent/US800448A/en

Darcy S. O'Neil

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?

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.

Darcy S. O'Neil

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

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