So, I'm currently managing a pretty old shop. They've done things the same way for a long time and, as a result, we have a coffee taste of ten years ago... I'm doing what I can with my resources to improve espresso quality and I've retrained the staff properly on the basics. We still have a non-PID'd Linea, too many Torani syrups, and 20-ounce drinks... and Hershey's chocolate syrup.  The latter drives me absolutely crazy. I hate serving people a $4 mocha made of shit they can buy from the grocery store. It's cheap and that's what the owner cares about. That aside, I am the manager and am in a position where I can make changes. I need a better tasting, cost effective solution for mochas and hot chocolates. We currently go through about six five pound cans of Hershey's syrup in a week, so volume is a concern. I've been kind of interested in making our own chocolate sauce, if I can do so in a cost effective manner. Let me know what you guys do at your shops.

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In case it wasn't totally clear, there's a difference between Hershey's syrup, the standard silver label product, and the "Special Dark" syrup with the gold label.  The OP has a problem with the former, Jay suggested the latter, among several other (better) things.  What is the issue?

 

FWIW, we do housemade cocoa+sugar+water at our shop.  Cost effective, delicious, AND not the same mocha that you get everywhere else in town.  Completely customizable, you can tailor the flavor to exactly what you're looking for.

I agree with Jay (someone write down the time...  ; >)  While Hershey's has generally done for chocolate what Starbucks has done for coffee and McD's had done for hamburgers, their Special Dark is pretty darned good as a short-term substitute for making your own.  I'm a fan of using shaved chocolate, or powdered chocolate and raw sugar, but if I'm putting together a handful of drinks and I have only one fan of chocolate, I'll resort to the Hershey's Dark.  Worlds apart from the regular.

OK thanks brady for the clarification. we don't use any syrup or sauce from the market so i am not to familiar with those

Brady said:

In case it wasn't totally clear, there's a difference between Hershey's syrup, the standard silver label product, and the "Special Dark" syrup with the gold label.  The OP has a problem with the former, Jay suggested the latter, among several other (better) things.  What is the issue?

 

FWIW, we do housemade cocoa+sugar+water at our shop.  Cost effective, delicious, AND not the same mocha that you get everywhere else in town.  Completely customizable, you can tailor the flavor to exactly what you're looking for.

Your post is evidence to the contrary...

 

 

olivier dutil said:

well what i understood in this thread is that they are looking for a cheap alternative for remplacing the hershey's syrup. and what i understand from your thread is that you propose the hershey's syrup. And well i understand English very well my friend i been in english town for over 10 years with no comprehension problem . and no worry i understood every single meaning in your last tread
jay it wasnt a miss understand of english but a miss understand of the product. like i post earlier i am not using and will never use any of those market product

Jay Caragay said:

Your post is evidence to the contrary...

 

 

olivier dutil said:

well what i understood in this thread is that they are looking for a cheap alternative for remplacing the hershey's syrup. and what i understand from your thread is that you propose the hershey's syrup. And well i understand English very well my friend i been in english town for over 10 years with no comprehension problem . and no worry i understood every single meaning in your last tread

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