Chocolate Syrup
»Prepare Chocolate Syrup as follows (see Pharmaceutical Compounding—Nonsterile Preparations á795ñ):
Chocolate 180g
Sucrose 600g
Liquid Glucose 180g
Glycerin 50mL
Sodium Chloride 2g
Vanillin 0.2g
Sodium Benzoate 1g
Purified Water,a sufficient quantity
to make		 1000mL
Mix Chocolate and Sucrose,and to this mixture gradually add a solution of Liquid Glucose,Glycerin,Sodium Chloride,Vanillin,and Sodium Benzoate in 325mLof hot Purified Water.Bring the entire mixture to a boil,and maintain at boiling temperature for 3minutes.Allow to cool to room temperature,and add sufficient Purified Water to make the product measure 1000mL.
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— Staff Liaison:Claudia C.Okeke,Ph.D.,Associate Director
Expert Committee:(CRX)Compounding Pharmacy
USP28–NF23Page 2989
Pharmacopeial Forum:Volume No.27(4)Page 2796
Phone Number:1-301-816-8243