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Hersheys Chocolate Syrup

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Dave the Brewer

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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?
 

david_42

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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
 

sully

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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

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Dave the Brewer said:
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?
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.
 
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