Chocolate syrup and method of making same

Details Chocolate syrup and method of making same Chocolate syrup and method of making same

1985-07-29

1989-11-14

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426631, 426653, 426658, A23L 108

Patent

active

048806552

ABSTRACT:
A chocolate syrup sweetened by honey which allows the syrup to be kept at room temperature even after opening. An approximate ratio of 8 parts honey to 1 part cocoa by weight is maintained in the formulations. When these are mixed together, water is also added which will vary from between 4 to 25% by weight of the total mixture. A flavoring, in less than 2% by weight of the syrup, can also be mixed into the syrup.

REFERENCES:
patent: 1786831 (1930-12-01), Dellenbarger
Lord, Everybody's Cookbook, Harcourt Brace and Co., N.Y., 1937, pp. 730, 438, 726-727.
Beale et al., Mixer & Blender Cookery, Pitman Pub. Co., 1972, London, p. 89.
Hoshijo, Kathy Cooks Naturally, Bantam Books, N.Y., 1981, pp. 53-56, 93, 96, 431, 523.
Hunter, The Natural Foods Cookbook, Jove Books, N.Y., 1961, pp. 42, 340, 307.
Brooks, The Forget-About-Meat Cookbook, Rodale Press Inc., Emmaus PA, 1974, pp.
Berolzheimer, 250 Luscious Refrigerator Desserts, Consolidated, Chicago, 1951, pp. 47-48.
Renwick, The Real Food Cookbook, Zondervan Pub. House, Grand Rapids, Mich., 1978, pp. 24, 26, 245-247, 249.

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