The 10 Top Chocolate Syrup Brands

I have a confession to make. I like chocolate just a little bit too much. This is one of those things that tend to be a major impediment in my diet endeavors. While this is usually a bad thing, the truth is that it came with a major perk. It made me a de facto expert on all things chocolate. This includes chocolate syrup, so why not take a look at our rankings of this delicious treat?

Each chocolate brand has its own perks and pitfalls. We want to point out that the following chocolate syrups can all be considered to be a top brand:

Hershey’s is such a popular brand, it is basically synonymous with chocolate. Everyone understands it to be the chocolate brand. I’ll admit that most of their traditional chocolate is actually made with high fructose corn syrup. However, they have a wide range of chocolate syrups, including ones that are sugar-free.

Due to the sheer ubiquity of the products as well as the wide variety that it offers, we have to tip our hats to Hershey’s. They’re really the OG of chocolate.

Any time you walk into a good Italian restaurant in New York City, you’re going to find this chocolate brand in the kitchen. I wish I was joking, but it’s almost a joke at this point. Ghirardelli is basically like what Hershey’s wishes it could be. It’s elegant. It’s creamy, sugary, and oh, so decadent. There’s no cutting corners in these formulas.

If you want to get a brand that is delicious on gelato, tiramisu, or a mocha coffee, this is it. I personally swear by Ghirardelli for Italian desserts, simply because it’s just so traditional. Personally, I suggest their white chocolate syrup. If I was a little less controlled, I’d drink the damn stuff.

Monin is quickly becoming one of Ghirardelli’s top competitors, and I can totally see why. In fact, I’d go so far as to say that Monin is just on the same par as it in terms of flavor and consistency. Monin’s syrups all boast that rich, flavorful taste that makes you know you’re dealing with real chocolate. It’s sweet, but not too sweet.

This delicious brand tends to be pretty thick and velvety, which makes it ideal for people who want to top a cake elegantly or even dip their fruits in. Though it’s rich AF, it still can get stirred into a drink in a pinch. Love, love, love.

So, back when I was a standard size 0 model, I used to be obsessed with Walden Farms. This is a company that made its fortunes creating sugar-free, calorie-free treats. If you are on a scarily strict diet, this brand is going to be your go-to. Their chocolate sauce is one of the staple goods that launched them to fame.

Admittedly, this is not always going to be the best-tasting chocolate on this list. However, it’s nearly impossible to beat the chance of eating chocolate-flavored syrup without adding a single ounce to your weight. As a result of it being the lowest-calorie syrup on the market, it’s the best one for dieters. Heck, even if you’re not dieting, it’s pretty good in a coffee.

Goya is a brand that extends past beans and rice, but people often forget that. This often controversial food brand happens to have a decent line of dessert goods. One of those goods is a rich, velvety chocolate sauce that’s sweet and works amazingly well on baked goods. With that said, it’s notably less “gaggy” than Hershey’s.

I was pretty surprised at how good Goya chocolate syrup tastes. It would be a great go-to in a glass of milk, but I’ve seen it used in baked goods and as a chocolate dip too.

Amoretti is another Italian chocolate brand that we had to include on here, and rightfully so. It’s got that deliciously rich, almost even savory flavor profile. Like other chocolate syrups that hail from Europe, the ingredients being used are rich and held to a high standard. Unlike others, this one is a little bit thinner than others.

The thin texture of Amoretti might be offputting for some, but hear me out. This is one of the easiest syrups to mix into a drink. So if you need your cafe mocha fix, this is it.

Many Gen Z’ers and Millennials might not recognize this name, but they should. Bosco was the first company to invent chocolate syrup that didn’t melt. Ever since 1928, people have been topping their ice creams with Bosco. It’s still made with all-natural cocoa, and unlike other syrups on the market, offers a heavy punch of B vitamins in every squirt.

This is an old-school throwback as far as brands go, but it’s still around for good reason. It’s high quality, affordable, and an all-American treat. Once you try the recipe that launched syrup to stardom, you might not want to give any other brand a try.

Torani is a syrup brand that I’ve seen mostly used in Italian restaurants, but there’s a little catch here. Most of the time that I’ve seen it used, it’s because it’s behind the bar. When I see it used in cafes, it’s right next to the milk frother. That’s right. It’s an Italian chocolate syrup that is super thin and runny.

Admittedly, trying to use this as a topper or dip might leave some people feeling a little gipped. However, it’s going to be difficult to find a single syrup that is going to be better for your drink prep. It’s a coffeehouse cornerstone for a reason.

Based out of Brooklyn for almost 100 years, U-Bet’s a company that’s kind of fringe but still fairly mainstream in its own right. This chocolate syrup is on this list for more than just its creamy and mouthwateringly good flavor. A true trailblazer in the chocolate world, U-Bet is one of the only chocolate syrups that you might see that’s based on organic, free trade principles.

I’m going to point out that most chocolate syrup companies do not practice any form of fair trade. This means that most of those foods will end up harming people through unfair wages and poor trade practices. U-Bet won’t pull profits from unfair practices. This alone makes it a sweet deal, though the actual flavor ain’t bad either!

If you take a walk into the kitchens of most major gourmet fans, they will have a brand of chocolate that is meant to be luxurious. This means that it will be hard to find Hershey’s (sorry I really don’t get that brand’s bad flavor) in a kitchen that belongs to Gordon Ramsay. Rather, you’re going to find a luxury name like Williams-Sonoma or similar. It’s not just because of personal tastes, either. It’s because it’s a status thing.

Personally, if we had to choose one ultra-luxury chocolate syrup brand outside of the mainstream, we would have to go with Davinci. This stuff tastes exactly like a chocolate truffle. This chocolate syrup is not for the faint of heart, though. Since it is so rich, a little bit goes a long way. I never thought I’d say this, but this chocolate actually can overpower you in terms of flavor profiles.

Related Questions

What is the best alternative to chocolate on the market?

If you have a friend who is allergic to chocolate, then the best thing that you can do is to use a carob-based alternative. Carob is a fruit that has a remarkably similar taste to chocolate with just a hint of extra sweetness. It can be made into bars, added as a powder into pudding, and also turned into a syrup. If you ask many people, the taste is almost identical. Better still, it’s a little lower in calorie than the real McCoy.

How long does chocolate syrup last?

Every chocolate syrup will have its own shelf life that you can find printed on the bottle as an expiration date. However the general rule of thumb is that you can expect it to last for an extremely respectable 12 to 18 months as long as you refrigerate it after you open it. If you do not refrigerate chocolate syrup, you may see a slight growth in mold.

Do you have to refrigerate chocolate syrup if you want to keep it fresh?

Well, it depends. For the most part, it won’t really matter whether you want to pop it in the fridge or leave it out on the counter. The only real difference is how much leeway mold has to grow on chocolate syrup. Colder temperatures (like your fridge) will make it harder for most molds to take hold in chocolate syrup, which means it’ll taste fresher and also be less moldy.While cold can slow mold growth, the truth is that it won’t make that much of a difference these days. Mold is very unusual to find in chocolate syrup these days, so if you want to, you can store it at room temperature without too much issue.