Chocolate Syrup
» Prepare Chocolate Syrup as follows (see Pharmaceutical Compounding—Nonsterile Preparations 795):
Chocolate 180 g
Sucrose 600 g
Liquid Glucose 180 g
Glycerin 50 mL
Sodium Chloride 2 g
Vanillin 0.2 g
Sodium Benzoate 1 g
Purified Water, a sufficient quantity to make 1000 mL
Mix Chocolate and Sucrose, and to this mixture gradually add a solution of Liquid Glucose, Glycerin, Sodium Chloride, Vanillin, and Sodium Benzoate in 325 mL of hot Purified Water. Bring the entire mixture to a boil, and maintain at boiling temperature for 3 minutes. Allow to cool to room temperature, and add sufficient Purified Water to make the product measure 1000 mL.
[note—Chocolate containing not more than 12% of nonvolatile, ether-soluble extractive (“fat”) yields a Syrup having a minimum tendency to separate. “Breakfast Chocolate” contains over 22% of “fat.” ]
Packaging and storage— Preserve in tight containers, and avoid exposure to excessive heat.
Auxiliary Information— Please check for your question in the FAQs before contacting USP.
Topic/Question Contact Expert Committee
Monograph Jeanne H. Sun
Assistant Scientific Liaison
(CMP2010) Compounding
USP35–NF30 Page 1759
Pharmacopeial Forum: Volume No. 27(4) Page 2796