The Best Chocolate Syrups to Top off Any Dessert

what to look for when buying chocolate syrup

liking

taste is the last important test. you want the creamy, silky, sweet or bittersweet taste of chocolate you crave. If the syrup doesn’t taste like you expect and doesn’t give you those wonderfully decadent bursts of flavor in your mouth, it won’t satisfy your chocolate craving. be on the lookout for artificial flavors or other ingredients that could cause off-flavors.

Also, keep in mind that chocolate syrup is usually not eaten neat (if you are, don’t judge here!), but mixed with other foods or topped with other foods, so before you buy your syrup, consider how I’ll use it most often, and then what makes the most culinary sense in terms of pairing.

Reading: Best mocha sauce for coffee

Do you usually mix your syrup with milk to make chocolate milk? in that case, you can opt for a stronger or more bitter flavored syrup, since it will be diluted with plenty of creamy milk. Or do you often cover mixed berries in chocolate syrup? perhaps then a white or milk chocolate would be preferable. ultimately it is up to you and your personal preferences.

ingredients

There are many different chocolate syrups available on the market today. some are completely natural and/or organic, while others are not. check labels for ingredients you can’t pronounce or recognize like preservatives and artificial sweeteners (as a general rule of thumb, the shorter the ingredient list, the better, usually).

When it comes to sugar-free options, keep in mind that “the main difference between sugar-free chocolate syrup and traditional chocolate syrup is the sweetener. It’s not always just sugar, either: Many chocolate syrups use corn syrup to create the texture in addition to the sugar. this specific texture often has sugar-free brands that use sugar alcohols along with a gum like xanthan gum to create the body. yet another route… [is] using prebiotic soluble fiber to build body along with monk fruit instead of sugar alcohols and gums,” says monique.

ease of use

Chocolate syrups can usually be found in squeeze bottles or jars that you can dip a spoon into to scoop out the sauce; some products may also contain a bomb. depending on your culinary preferences and how you most often use chocolate syrup, it may be helpful to keep this in mind.

If you have kids, a squeeze bottle or pump can be simpler (and less likely to make a mess) than a jar. If you’re a frequent user of chocolate syrup (ie, every day is a mocha day), a pump option can make your morning routine that much smoother.

Be sure to check the label for refrigeration or storage information and instructions. some may require refrigeration, and you want to make sure you store your products at a food-safe temperature for longevity and optimal freshness. after removing it from the refrigerator, you can serve it cold, at room temperature, or warm it as you would hot fudge.

frequently asked questions

Does the chocolate syrup need to be refrigerated?

according to rhea monique, cmo de choczero, “chocolate syrup doesn’t need to be refrigerated right away, it’s not like mayonnaise or anything, if you leave it out it instantly goes bad in a few hours. however, since it contains water, you’ll want to refrigerate it to significantly extend its shelf life. That said, leaving him out for a few days will certainly not be a problem.”

A good rule of thumb is to carefully review the packaging labels on your products; There should be storage information listed there, and your best bet is to follow the manufacturer’s instructions. They’ve probably done a lot of shelf life testing and know how best to handle their product for optimal freshness, longevity, and safety. And remember that different products will behave differently based on their ingredients, so just because one syrup you had maybe didn’t require refrigeration, that doesn’t necessarily apply to the next syrup you buy from a different brand.

how long does chocolate syrup last once opened?

“in an ideally stocked pantry, which would be low humidity and an average temperature of 60-72 [degrees], it would last more than six months without a problem, and depending on the brand, it could last an entire year” says Monica.

If your home is in a more humid area, you should store it in the refrigerator for no more than four months. if you’re a regular consumer of chocolate syrup “using [syrup] next to your coffee bar for some delicious chocolate mochas, and you’re using it within 30 to 60 days, you should never have a problem with it unless you live in a tropical climate,” she says.

what else can syrup or chocolate sauce be used for?

Chocolate syrup is such a versatile ingredient that makes it the perfect item to always have on hand in the fridge or pantry. It can be used in many ways, from chocolate milk to ice cream/brownies/cookies/fruit topping, smoothies, as a topping for pretzels, fruit or cupcakes (think fondue). It’s even delicious for breakfast as syrup on pancakes or waffles.

“my favorite way to use chocolate syrup is to make a mocha. Chocolate syrup, two shots of espresso, and a little steamed milk make a perfect mocha just like starbucks! Monique says.

You can also get creative with the different types of chocolate syrup and explore which varieties work best (and based on your taste buds) in different applications; for example, white chocolate syrup can be a great match for a peppermint mocha come the holiday season, while sweet and sour syrup can be perfect for that ice cream party.

how we investigate

To compile this list, our team of editors and contributors spent hours researching the best chocolate syrups on the market, weighing their key features like ingredients, taste, or price, as well as customer reviews and other trusted sources. We then use this research to assign a star rating from one to five (five being the best and one being the worst) to certain products on the list.

why trust the spruce eats?

Karen Resta is a freelance writer and former pastry chef who covers food and drink for Spruce Eats. she specializes in food culture and history, cooking, baking, and restaurants. she traveled to budapest, kyiv and paris during her fashion weeks as a photographer and writer, always finding the best authentic cakes along the way. She now spends much of her free time baking at home and recommends quality within her budget.

Spruce Eats writer Alyssa Langer is a registered dietitian and foodie, always curious about the next trending food or ingredient and eager to learn and try more. Having worked in cookbook publishing, cpg label data, nutrition writing, and meal kits, her diverse background and varied interests provide a unique perspective that fosters clear, well-researched, and trustworthy reviews.