Chocolate Syrups & Sauces

part of: Cacao

Chocolate syrups and sauces are pourable, sweetened cocoa-based products used to flavour drinks and top desserts. The most familiar use is stirring a squeeze into cold milk to make chocolate milk, but they’re equally at home drizzled over ice cream, pancakes, or waffles.

In Australia, chocolate topping has long been a household staple — brands like Cottee’s and Hershey’s are supermarket fixtures. The consistency ranges from thin, pourable syrups to thicker sauces that set slightly on cold surfaces. Some versions are designed specifically for ice cream, firming into a shell when poured over a scoop.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Cacao beans are fermented, roasted, and ground into cocoa mass, which is then pressed to extract cocoa powder. The powder is dissolved into a heated mixture of water, sugar, and corn syrup or glucose, then blended with emulsifiers and preservatives for a smooth, pourable consistency. The syrup is pasteurised, cooled, and bottled.

Nutrition (per 100g)

Energy 280kcal
Protein 2.1g
Carbs 62.5g
Fat 1.1g
Fibre 2.6g Sugar 49.6g
Mass Distribution

1 serving 2 tbsp is about 39 g — roughly 110 kcal of this.

What it costs the planet (per kilo)

Carbon ≈2.5kg
Freshwater ≈480L
Land ≈1.9m²

≈ Estimated from its category — typical for sugar, not measured for this item yet. Where this comes from →

Where it comes from

Made from
Cacao Bean

In the kitchen

Used as

dessert topping and flavouring

Goes well with
milk ice cream cream banana peanut butter
Classic dishes
  • Chocolate Milk
  • Ice Cream Sundae
  • Chocolate Milkshake
  • Banana Split

Keeping it

In the fridge: about 180 days (after opening).

In the pantry: about 730 days (from date of purchase).

Advice from Cubud’s own keeping notes — how to keep it, not a measured number.

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromCacao Bean goes well withmilk goes well withice cream goes well withbanana goes well withpeanut butter shares a sourceBaking Chocolate shares a sourceCacao Beans & Nibs shares a sourceChocolate Beverages shares a sourceChocolate Confectionery & Bars shares a sourceChocolate Puddings & Desserts shares a sourceCocoa Butter shares a sourceCocoa Powder shares a sourceDark Chocolate
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