Chocolate Syrup

Hi guys, I could really use some help to how produce chocolate syrup with preservative. Currently I produce fruit syrup using food acid (330) and sodium benzoate, but with chocolate its don't work.

After a few days the chocolate syrup starts to ferment and the bottle is full of gas.

Somebody have any idea how I resolve this problem?

The recipe of my chocolate syrup is water and sugar (1/1), cocoa powder and preservative (food acid 330 and sodium benzoate)

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Comments

FrankM_3301

Are you sure it's fermentation and not a chemical reaction producing gas?

Victor_Pchek_1375416

To tell the truth I don't know if it's fermentation. The only certainty I have is that it is producing gas and inflating the bottle.

GillBrakerson_1591361

Have you tried tweaking the recipe or preservatives?

Kyararoutes_1511226

I’ve had a similar issue with homemade chocolate syrups before. One thing I found helpful was adjusting the amount of cocoa powder and sugar. Sometimes too much cocoa can affect the syrup’s stability. Also, you might want to try using different preservatives or even experimenting with pH levels to see if that helps. When I was working on my own recipes, I found that making small adjustments and testing them out helped a lot. For a sweet treat, I once paired some polka dot bars with homemade chocolate syrup, and it turned out great.