Dave the Brewer

Recipes 

Anyone ever used this to make a Double Chocolate Stout? I see recipes with cocoa powder but nothing with syrup. I was just wondering why. I didn't see any preservatives in it, is there any other reason I wouldn't be able to use the syrup?

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Primary: DFH 90min IPA clone
Primary: Oatmeal Stout
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Professor Frink

Recipes 

I've used unsweetened bakers chocolate with good success, I don't know about the syrup.

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60 Minute IPA
Secondary:
On tap:Amber Ale
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McKBrew

Recipes 

It normally isn't used, but here is a link to a page with a recipe.
http://byo.com/feature/333.html

david_42

Recipes 

Mainly because it's more HFCS than chocolate.

High Fructose Corn Syrup , Corn Syrup , Water , Cocoa , Sugar , Potassium Sorbate - Preservative - 2% or Less , Salt - 2% or Less , Mono and Diglycerides - 2% or Less , Xanthan Gum - 2% or Less , Polysorbate 60 - 2% or Less , Vanillin - Artificial Flavor - 2% or Less

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

sully

Recipes 

i havent used the syrup but i have melted two hershery's bars via double boiler and added to a secondary fermenter... WOW.. chocolate supreme. i force carb'ed so no problem with head retention. damn good.

BigEd

Recipes 

You can use it but you are better off just using the cocoa powder. The syrup is cocoa powder mixed with some sugar and a lot of water.