Chocolate syrup
Common food
Photo: Wikipedia
Chocolate syrup is a thick, glossy, pourable condiment made from cocoa, sugar, and water, delivering an intense, sweet chocolate flavor with a smooth, viscous texture. Nutritionally, it is a concentrated source of carbohydrates, providing 67g of carbs and 60g of sugar per 100g, with no protein, fat, or fiber.
Calorie split: 0% protein · 100% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People adore chocolate syrup for its ability to instantly transform milk, ice cream, or coffee into a decadent treat with minimal effort. Its sweet, nostalgic flavor and satisfying drizzle make it a cultural staple for quick desserts and comfort foods.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very high sugar content, which can cause rapid blood-sugar spikes and offers little nutritional benefit. To counteract this, use it sparingly as a topping rather than a main ingredient, and pair it with protein or healthy fats (like nuts or Greek yogurt) to slow sugar absorption.
Key benefits
- Quick source of energy from simple carbohydrates
- Enhances palatability of otherwise plain foods
- Versatile ingredient for both sweet and savory applications
- Long shelf life when stored properly
- Provides a convenient way to add chocolate flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first commercially sold chocolate syrup was developed in the 1890s by Walter Baker & Company, the same firm that produced Baker's Chocolate, and was originally marketed as a 'flavoring' for beverages.
Full nutrition (USDA data · scales with serving)
| Water | 31.9 g |
| Energy | 269 kcal |
| Protein | 0.00 g |
| Total lipid (fat) | 0.00 g |
| Carbohydrate, by difference | 67.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 60.0 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 40.0 mg |
| Phosphorus, P | 58.0 mg |
| Potassium, K | 122 mg |
| Sodium, Na | 150 mg |
| Zinc, Zn | 0.55 mg |
| Copper, Cu | 0.31 mg |
| Selenium, Se | 1.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.17 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 0.90 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 18.0 mg |
| Theobromine | 163 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Syrups, chocolate, HERSHEY'S Sugar free, Genuine Chocolate Flavored, Lite Syrup — USDA does not publish this profile for Chocolate syrup.
| Tryptophan | 0.04 g |
| Threonine | 0.11 g |
| Isoleucine | 0.11 g |
| Leucine | 0.17 g |
| Lysine | 0.14 g |
| Methionine | 0.03 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.13 g |
| Tyrosine | 0.10 g |
| Valine | 0.17 g |
| Arginine | 0.16 g |
| Histidine | 0.05 g |
| Alanine | 0.13 g |
| Aspartic acid | 0.28 g |
| Glutamic acid | 0.42 g |
| Glycine | 0.13 g |
| Proline | 0.12 g |
| Serine | 0.12 g |
FAQ
Is chocolate syrup the same as chocolate sauce or chocolate topping?
While often used interchangeably, chocolate syrup is typically thinner and more pourable, designed primarily for mixing into drinks. Chocolate sauce or topping is usually thicker, richer, and may contain dairy or fat for a fudgier consistency suited for ice cream.
Can I make chocolate syrup at home?
Yes. A basic homemade version involves simmering cocoa powder, sugar, a pinch of salt, and water until thickened, often with a splash of vanilla extract. This allows control over sugar content and flavor intensity.
How should I store opened chocolate syrup?
Once opened, chocolate syrup should be stored in its original bottle or an airtight container in the refrigerator. This helps maintain its quality and prevents spoilage, typically lasting for several months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.69 kcal/g · 0% calories from protein · 0.0 g fiber · 60.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.