The word comes from the English top (“top”). Toppings are a product or group of products that is placed on top of a finished dish, dessert or drink. They do this primarily for a beautiful presentation, but there is also a secondary purpose – to give new taste.

That is, in simple words, toppings are everything on top, be it ice cream syrup, side dish sauce, or even pizza toppings.

Strictly speaking, there are two main types of such special additives. The former are used for sweet dishes, desserts or drinks, while the latter are used for main courses and snacks.

Although in fairness it should be noted that the main meaning of this word “topping” concerns purely the world of sweets.

Main types

The original tradition of adding something other than the staple food, sugar and milk to coffee and tea, originated in North America around the eighteenth century. But it was connected not so much with the desire to experiment as with the constant shortage of tea leaves and coffee beans, causing the need for austerity. Over time, the best options for additives became traditional in local cuisine, and already in the early 20th century, special coffee syrups began to appear, not prepared at home, but on a commercial basis.

Europeans quickly adopted this fashion, adapting American recipes for themselves, and creating completely new ones. Nowadays, the world knows, first of all, European manufacturers. Popular coffee syrups are Monin (France), Varline (Russia) and a number of other companies.

Their entire range can be conditionally divided into the following key categories:

• spicy;
• fruit and berry and berry;
• with nutty flavor;
• with the taste of desserts.

They are prepared with natural sugar or its substitutes. In the first case, the cost of the product turns out to be higher, but the quality and safety are also beyond doubt, which is traditionally important for food products. In the second, the price is lower, but the taste is also less expressive. Both Monin and Barline are known for using natural ingredients in their recipes that will bring you nothing but taste.

If we talk about specific types of coffee syrups, the following are popular in the world:

• Caramel. A tasty addition for a strong drink with a peculiar bitterness. Provides light aroma and softening aftertaste. It goes well with milk and cream;
• Vanilla. If you are keen to research the best popular syrups first, then start with this. Combines with both Robusta and Arabica, makes the taste a little sweeter, “kills” the characteristic sourness of these varieties. The world’s most popular variety of coffee additives !;
• Nutty. It tastes like almonds, hazelnuts, hazelnuts or other varieties of nuts. Tasty with Arabica, enhancing its nutty aftertaste. A good choice for strong espresso;
• Chocolate. If you’re looking for the best pairings, go for the chocolate mix. In addition, it will be, to a certain extent, a classic taste that absolutely everyone likes. Coffee with chocolate syrup goes well with ice cream, cognac and other noble alcoholic beverages;
• Maple. Not very common in our country, but extremely popular in North America. Gives a sweet aftertaste, as well as a woody aroma, unusual for Russians. Great for morning consumption. By the way, Americans add such sweetness not only to coffee, but also to desserts, cocktails and other drinks, as well as some dishes, including fish and meat.

All these types of products are present in the lines of the best coffee syrups Monin, Barline and a number of other popular brands. If a dozen years ago it was quite difficult to acquire something similar in our country, at least outside of several major cities, now it is difficult to surprise someone with such goods. However, knowing about them, few people still experimented with them. If you are not yet familiar with the magical transformation that happens to coffee when adding syrup, it’s time to try one of the varieties described above!

Product features

Syrups are used to sweeten the drink, give it additional flavors, and kill excess bitterness. 60-80% of the product mass is sugar, the rest is water, fruit juice, flavors and colors.

You should not abuse the sweet supplement, because its calorie content is quite high: 100 grams contains 250-300 kcal, that is, about 50-60 kcal in a tablespoon.

The package must contain information that the product is suitable for mixing with hot drinks, otherwise the cocktail may curl.

Dissolves but does not spread

Typically, coffee syrup is added either at the brewing stage or after preparation so that it completely dissolves and merges with the taste of the prepared beverage. As a rule, the additive does not affect the appearance in any way, and after all, visual perception is one of the main factors in enjoying a dish. Especially when it comes to dessert.

The decoration of the dessert led to the emergence of this gastronomic delight, topping, which can be:
Mousse or beautifully designed jelly;
Chocolate or other powder that adds attractiveness to ice cream or coffee;
A viscous caramel, vanilla, lemon or other syrup that looks organic on any dessert.

It is the viscous syrups that are the toppings for coffee, because, without dissolving immediately, they emphasize the taste in a special way. Hence, there are several properties needed to make such a touch look beautiful, and not like a gravy on a casserole from the days of the USSR.

Versatility and ease of use

Syrup differs from topping in consistency. But both products have rich tastes, aromas, are actively used in cooking, and save a lot of time. We offer the best syrups, toppings in Krasnodar and the region, we will resolve issues with registration and delivery. The process of creating food and drinks will be simplified without compromising the result. The result can be a pleasant surprise.

What can be used for:

1 Drinks. The most famous cocktails in the world are prepared with syrups, regardless of the presence or absence of alcohol in the recipe. In any bar or cafe, you can see bottles with a valuable additive displayed in a row. Syrups can also be added to hot drinks, some perfectly set off coffee and tea, ennoble and deepen the taste.

2 Ice cream. Toppings are more often used for it. They act as a sauce for watering, give taste and at the same time are an ornament, go well with other decor: berries, fruits, sprinkles.

3 Cakes, pastries. Syrups are used to soak biscuits and other porous baked goods. Due to their consistency, toppings can serve as a decorative element. They are easy to apply a mesh, an inscription, make a flat pattern.

4 Pies, pancakes. Both toppings and syrups go well with them. They complement baked goods when served.

Several cherished bottles with sweet additives will become a real lifesaver. Toppings and syrups do not deteriorate, do not turn sour, and are unpretentious in storage. In just five minutes, you can prepare a dozen cocktails with different flavors, decorate a mountain of cakes or collect beautiful ice cream for a large company. Convenient packaging allows you to do all this quickly and not even get dirty.

By the way, dry decorations for desserts are often called toppings, and this is not a mistake. Various sprinkles, dragees, small marshmallows, chocolate chips will also help in creating a culinary masterpiece. And they all go well with syrups and liquid toppings.

Quality and safety

Not always bright and aromatic syrups are stuffed with dyes, chemical flavors and other food additives. Since the main consumers of bright and aromatic desserts are children, it is important to choose products from bona fide manufacturers. You can buy high quality syrups and toppings from us. Let the sweetness be joy!

Famous brands of coffee syrups

Monin is a French company, the most famous manufacturer on the Russian market. The company with a century of history offers customers a wide range of ingredients for hot and cold drinks. The line includes sugar-free and zero-calorie syrups. Premium varieties include organic products made from environmentally friendly raw materials without additives or preservatives. The company has been awarded three times the prestigious Allegra prize for its contribution to the development of the coffee industry.

Teisseire is a company founded in 1720 in France. The oldest manufacturer in Europe is known for its unconventional approach to recipe creation. The company carefully monitors the quality of raw materials, achieving an ideal balance between sucrose and glucose, due to which the syrups are stored for a long time and do not crystallize. The production uses water from mountain springs located in the immediate vicinity of the French Alps. Among the company’s products, you can find interesting flavors such as grenadine, mojito and edelweiss.

Giffard is a manufacturer based in Angers, located in the oldest agricultural region in France. The base for the syrups is refined beet sugar. Aromatic extracts are also obtained from freshly picked fruits, berries and plants. Only pure sucrose in natural proportions is used for production. The company produces 16 types of syrups specially designed for hot drinks. In addition to classic varieties, the line includes concentrates with macadamia, gingerbread and chestnut flavors.

Where is topping used?

Sweet syrups are a favorite among dessert lovers and other culinary gourmets. They are used wherever they love variety and the addition of special sweetness to the product:

Confectioners – in the manufacture of their masterpieces of confectionery.
Bartenders – for making drinks (cocktails, coffee).
Cafes and restaurants – decorate desserts and ice cream.
Housewives – to prepare delicious meals for the family.

Such widespread use is possible thanks to the use of toppings in both cold and hot dishes. With a sharp increase in temperature, the properties and taste do not change.

With hot coffee

The espresso is stirred or even whipped with syrup and then milk is added.

If a multi-layered cocktail is being prepared, for example a latte macchiato, then the topping is poured into the glass first, and then milk and coffee are added. In this case, the glass needs a tall and transparent glass so that the presentation is beautiful.

Cold cocktails

If you whisk ready-made espresso, milk, syrup and ice in a shaker, you get a great refreshing drink. It is customary to drink such a coffee cocktail through a straw.

Not all flavoring syrups are made the same

There are many flavored syrups available, but not all are suitable for adding to coffee. That is why we decided to explain what is right for you.

Flavoring syrups usually contain a simple syrup: for example, sugar or a sugar substitute is mixed with water, then the mass is heated to increase solubility. After that, flavoring fillers are added. The final formula of the product tells whether it is suitable for adding to coffee, to cold drinks or for cooking.

If you decide to look for flavoring syrups yourself, then you need to be sure that you are choosing the right product.

Okay	bad	Check the label
Syrup to add to coffee	Cocktail syrup	Cooking syrup
Agave syrup	Concentrates	Dessert sauce

Syrups to add to coffee

Typically, these products are designed specifically for use in coffee-based beverages. They contain enough sugar or other sweetener to make the coffee sweet. At the same time, there is a balance between the taste of the syrup and the drink itself.

Agave syrup (agave nectar)

Agave syrup is known for its delicate sweetness and light caramel notes. The nectar of the plant can be added to coffee-based drinks. It will add some sweetness to the coffee, but it won’t make it unbearably sugary.

Cocktail syrups

These syrups usually have fruity flavors. They are designed to be added to cocktails and other cold drinks.

Concentrates

Concentrates are essentially flavors that already contain caffeine. They should not be mixed with coffee, otherwise the taste will be too bright, and the person will feel nervous.

Cooking syrups

These products are used in marinades and sauces as sweeteners and flavorings.

Dessert sauces

Dessert sauces are not so straightforward. The selection of Ghirardelli sauces mentioned in the section with our recommendations is suitable for adding to coffee-based drinks.

Note: Do not confuse sweetening syrups with flavoring syrups. They are simply liquid sweeteners that are added to desserts and cold drinks. However, they can sweeten coffee for lack of regular sugar. However, such syrups will not make the flavor richer and deeper.

What syrup can be used in coffee

It wasn’t always the case that viscous sweet masses ended up in black espresso. Earlier, this is the second half of the 20th century, they were used to decorate latte, glaze, etc.

These additives are divided into flavor groups:

Fruit, berry flavors (banana, strawberry, raspberry, apple)
Dessert (gingerbread, tiramisu, chocolate)
Nut (macadamia and almond)
Spicy (vanilla, cinnamon)

Nut syrup for coffee

So that sweet cocktails are not cloying and enhance the coffee notes, they use nut syrups.

Natural espressos accentuate the nutty aftertaste.

The nutty aromas are combined with coffee beans in blends or with pure Arabica. With an accent of fruity sourness, which is typical for this coffee.

Such a drink is being prepared:

With ice (pieces).
Espresso.
Syrup.

Ratio: 50 ml coffee: 1 tbsp. l syrup.

Convenient to cook in a shaker.

Or just mix everything and drink a cold cocktail.

Caramel syrups

They are tender and creamy. It is added to coffees with milk additives, cappuccino, espresso, and coffee drinks with fruit juices.

Make an espresso or oriental 50 ml.
Add 2 tsp. caramel syrup, along with orange juice squeezed from 1 citrus.
Hot croissants or muffins are ideal for this drink.

Vanilla coffee syrup

This is for those with a sweet tooth. With a delicate, delicate bouquet and pronounced sweetness. The coffee ceases to be very bitter, but remains with the same coffee taste. These toppings are good for coffee with milk and ice cream.

Brew Turkish coffee 160 ml.
Fill tall glasses or cups with 4 tablespoons each. l. in 1 container, cold milk and syrup.
Pour in the coffee carefully.
Important! Drink with straws.

Chocolate syrup in coffee

The result is cocktails with a harmonious combination of chocolate and coffee. Usually, such syrups accompany coffee with spirits.

100 ml for brewed coffee
50 ml of warmed milk.
4 tbsp. l. chocolate syrup.
2 tbsp. l. ice cream (ice cream).

Mix everything, and put a ball of ice cream on top.

The best coffee and syrup combinations

When choosing an additive, it is necessary to take into account the flavors of a particular variety, since even the same types of Arabica can be very different from each other in growing conditions and in the degree of roasting.

Caramel syrup works best in combination with milk or cream, giving the drink a delicate creamy taste and muffling the characteristic bitterness. Ideal for making lattes, cappuccino and softening espresso strength.

Vanilla is a universal solution. Suitable for removing excess sourness in Arabica and smoothing out the bitterness of Robusta. Traditionally used for strong coffee, it is a great addition to macchiato and cappuccino.

Chocolate syrup makes arabica richer and is indispensable for making mochas. The combination of the two products is used to obtain rich flavors and improve the structure of the drink.

The French manufacturer Giffard recommends choosing coffee syrup based on the method of preparation and strength:

strong (ristretto, double espresso) – caramel, Irish cream, chocolate;
light (Americano, cappuccino, latte) – caramel, vanilla and any syrups from fruits and berries;
espresso and oriental coffee – chocolate, almonds;
with a pronounced bitterness (robusta) – amaretto, almonds, lime, lemon, cinnamon;
pure arabica – depending on the desired effect: amaretto or Irish liqueur will enhance the acidity, while hazelnuts, vanilla and chocolate, on the contrary, will muffle it.

Correct proportions

The concentration of aromatic substances in coffee is twice that in wine. Professional baristas do not recommend oversaturation of the finished drink with ingredients, so as not to lose the original bouquet.

The optimal amount of syrup for a cup of espresso is no more than 5 ml, as much is included in one teaspoon. In drinks with milk, it is allowed to add up to 15 ml per 250 ml. Volumes may vary depending on the consistency of a particular product.

Recommendations for types of drinks:

espresso (50 ml) – 5 ml;
Americano (100-180 ml) – 10 ml;
cappuccino (200-250 ml) – 10-15 ml;
latte (250-340 ml) – 20 ml;
hot or cold coffee cocktails (over 350 ml) – 25-30 ml.

The sweetness that the syrup provides is usually sufficient, so the drink does not require added sugar.

Confectionery toppings

Not so long ago, the menu item “toppings” appeared in the menu of many establishments. Any waiter will explain what this word means.

Chocolate, whipped cream, creams, jams, syrups, condensed milk, berries, and fruits are used as products for topping.

These delicious toppings aren’t just about serving a dish beautifully. They also add a special flavor to a cake, ice cream or even coffee. Due to its thick sauce consistency, the topping usually does not completely saturate the dessert, but rather sits on top. Thanks to him, any cake looks more appetizing.

Toppings are a full-fledged component of many confectionery products. But their peculiarity is that for the same sweet dish, everyone can choose watering to their liking, or, of course, they can refuse it.

Nowadays it is easy to buy professional syrups for desserts with a variety of flavors, or you can make some of them yourself.

Recipes for pastry toppings

Blueberry topping. You need to take two glasses of berries, mix with 70 grams of sugar and 20 grams of butter, put this mixture on a low heat and cook for 10 minutes. Then pour in the starch, diluted in 4 tablespoons of water, and stir until it thickens.
Banana topping. Ingredients: 3 very ripe bananas, 1 glass of light sour cream, 1 tablespoon of powdered sugar. Beat all components in a blender and refrigerate for 1 hour.
Cherry topping. Mix 1 cup of sugar with 2 tablespoons of cornstarch. Then gradually pour in 1 glass of warm water and put this whole mixture on a small fire, stirring until thickened. At the end, add 200 grams of cherries for a couple of minutes, then turn off and cool.
Chocolate topping. Pour a glass of sugar and 2 tablespoons of cocoa powder into a glass of milk. Gently mix everything and cook over low heat until the cocoa is completely dissolved. Then increase the fire. The mixture must necessarily boil for 10 minutes. When it cools down, you can sprinkle this yummy with cinnamon.

Topping recipes are more complex than syrups

The basis will indeed be the usual composition, but further technologies will make it that very “top” of the dessert:

Additional thickening significantly increases the viscosity, as a result of which the base becomes viscous, balancing on the verge of liquid and jelly;
The ingredients that set the main taste are added – chocolate, fruit and berry motifs, candied fruits, etc.;
Due to thin additives, not only shades of taste, but also of smell arise.

Until recently, technological difficulties set the volume of containers; manufacturers preferred to pack the topping in large bottles, which was inconvenient for retail buyers. The manufacturer Royal Cane has found a solution, without increasing the price, reducing the volume of the bottle to 0.5 liters. A reasonable compromise between private consumption and the ability to purchase a whole collection of flavors and aromas for about the same money.

Naturally, few people will give up the pleasure of decorating ice cream, pastries or fruits, it all depends on taste preferences. Moreover, toppings harmonize well in complex combinations, so several flavors can be called an excellent opportunity to experiment and surprise guests.

The reduction in volume did not affect the recipe, delicate texture and roots (originally from sophisticated France). Although the manufacturer specifies the composition, the topping recipe is much more complicated, as well as the production technology.

Is flavored coffee good for you?

If you are serious about your health or want to enjoy the sweet taste of coffee syrups without worrying about excess calories, then you will be glad to hear that such coffee is not harmful!

All your favorite coffee drinks can be created using sugar-free syrups. Most major manufacturers produce products that do not contain this component. Just look for the words “Sugar Free” on the label. Often these bottles have a blue label or cap.

These syrups are made with a non-nutritive sweetener. Each serving equals one packet of sweetener.

The syrups do not contain gluten, so they can be consumed by people who are allergic to it. Just in case, check the product label: it should have a blue or green symbol (or the letters “GF” in a circle or cereal in a crossed out circle).

Homemade Chocolate Topping Recipe

Ingredients

175 g of dark chocolate;
5 tbsp. l. heavy cream;
40 g butter;
4 tbsp. l. granulated sugar;
125 ml of filtered water;
0.5 tsp vanillin.

Description of preparation

Homemade classic chocolate topping recipe:
Pour sugar into heated water and stir until the grains dissolve.
Add chocolate, previously broken into small pieces, to the resulting syrup.
Put pieces of butter in the main mass and stir until a thick mixture without lumps is obtained.
Remove container from heat, add vanillin and cream, stir well.

The result is a thick and aromatic chocolate topping that can be used to decorate any baked goods.

For impregnating cakes

It is necessary to take the ingredients in the following proportions:

175 g of dark chocolate;
175 ml of water;
125 g icing sugar;
65 g butter;
1 tsp vanilla.

Cooking steps:

Heat water with powder, stir until thickened.
Throw pieces of butter and chocolate into sweet syrup, knead until all lumps are removed.
Pour in vanillin, chill the resulting chocolate sauce a little and use as a cake impregnation or cake decoration.

Chocolate milk

Components:

200 g of chocolate;
5 tbsp. l. Sahara;
550 ml of fat milk;
5 tbsp. l. water;
1 tsp starch.

Milk Chocolate Topping Recipe:

Grind the chocolate bar, put in a saucepan, add water and melt over low heat.
Combine starch and 50 ml of milk in another container.
Pour milk into the chocolate mixture in small portions, then the starch part and sugar, stir and cook for several minutes.

It is recommended to strain the cooled chocolate topping through a sieve to prevent lumps from appearing. It will perfectly complement the taste of baked fruits and pastries.

From cocoa

Components:

2 tbsp. l. cocoa powder;
75 g granulated sugar;
30 g butter;
5 tbsp. l. milk.

Recipe:

Stir the loose parts in a separate bowl – this will help to avoid the appearance of lumps during cooking.
In a saucepan, mix milk and bulk portion, cook until all grains are removed.
Turn off heat, add butter, stir.

This chocolate topping is perfect for dressing cakes and croissants, and will also be a great decoration for soufflés or freshly baked muffins.

Chocolate caramel

Components:

2 tbsp. l. cocoa powder;
100 g granulated sugar;
300 ml heavy cream;
2 tbsp. l. liquid honey.

Cooking steps:

Pour sugar into a preheated frying pan and let it melt a little.
In a bowl, combine cocoa powder with honey and cream.
The resulting composition is poured through a sieve to sugar and mixed until all grains are dissolved.

Allow to cool slightly before use – it can be used to cover baked fruits, waffles or pancakes.

Spicy chocolate orange

Components:

50 g of dark chocolate;
1 orange;
a pinch of chili powder and cinnamon.

Cooking technology:

Peel the fruit, squeeze out the juice and pour it into a saucepan.
Add shredded tiles, cook until ingredients are dissolved.
Add zest, chili and cinnamon to the main composition, cook for another 5-7 minutes.

Chocolate sauce will add a delicious taste to toasts and pancakes.

Composition and calorie content of chocolate topping

In most cases, topping is placed on top of the dish, which is why its name comes from the English noun “topping”, which translates as “upper part”.

The calorie content of chocolate topping is 374 kcal per 100 g, of which:

Proteins – 3 g;
Fat – 10 g;
Carbohydrates – 70 g;
Dietary fiber – 2.6 g;
Water – 31 g;
Ash – 0.67 g.

The ratio of proteins, fats and carbohydrates: 1: 3.3: 23.3.

The product contains cocoa, therefore it has a rich vitamin composition – A, B, D, PP, it also contains minerals – magnesium, potassium, calcium, zinc.

Minerals per 100 g of product:

Zinc (Zn) – 0.73 mg;
Selenium (Se) – 1.4 μg;
Copper (Cu) – 0.51 mg;
Manganese (Mn) – 0.38 mg;
Iron (Fe) – 2.11 mg;
Calcium (K) – 224 mg.

Most often, this topping is bought for children, therefore, to a greater extent, it is based on products of natural origin. According to the standard recipe, chocolate syrup purchased at any grocery store contains the following ingredients: water, granulated sugar, milk fat, glucose syrup, defatted cocoa powder, carrageenan (a type of natural thickener).

Interesting! Chocolate topping is commonly called pastry sauce or syrup.

Useful properties of chocolate topping

In many ways, the benefits of chocolate topping depend on the products that make up it. For example, chocolate is the most useful for a person: the higher the percentage of cocoa or chocolate in the topping, the more nutritious and healthy it will be for you (provided that the product is consumed in moderation).

Useful properties of chocolate syrup:

High calorie content – one dessert with chocolate topping will allow a person to quickly satisfy their hunger during a short break.
The presence of pronounced taste qualities – any person who loves sweets, after consuming topping, receives a charge of endorphins (hormones of happiness).
Saturation of the body with flavonoids – these natural substances are contained in chocolate and help to strengthen the immune system, prevent aging of the body, and improve the functioning of the digestive system.

Unscrupulous manufacturers can add a lot of preservatives and artificial sweeteners to the syrup, so to protect yourself from toxic food, learn how to make chocolate topping at home – more on this later in the article.

Contraindications and harm of chocolate topping

Despite the impeccable taste of chocolate syrup, too large portions of topping can be harmful to human health. For example, thickeners, which almost no store-bought sauce can do without, negatively affects the condition of the stomach.

Topping contains a large number of flavors and dyes, which in some cases can be toxic to the human body. Sweet sauce contains a lot of sugar, so its use should be limited to diabetics.

Also, the harm of chocolate topping lies in the content of huge doses of milk fat, cholesterol, which settles on the walls of blood vessels. The formation of cholesterol plaques leads to poor circulation.

If you cannot reduce the consumption of this sweetness, prepare homemade topping – a natural product is less hazardous to your health.

Topping made in your home kitchen should only be stored in the refrigerator and no longer than 3 days. At the same time, store-bought syrup does not deteriorate for a year from the date of manufacture.

Chocolate Topping Drink Recipes

Here are some recipes for drinks with chocolate topping that you can quickly prepare in your home kitchen:

Latte with sweet topping. Mix 180 ml of medium milk with 15 ml of coconut syrup. Beat the resulting mass until a dense foam appears and pour the espresso into it (coffee can be prepared in any way convenient for you). Decorate the resulting drink with chocolate topping.
Coffee with ice cream and chocolate topping. Brew 100 ml of any type of coffee. Add 50 ml of warmed, but not boiled milk to it. On top of the drink, place a loaf of ice cream and pour the chocolate sauce over it. Please note that it is better to use tall glasses to serve such a delicacy.
Milkshake with chocolate syrup. Whisk 100 g of ice cream with 100 ml of milk. Add a pinch of vanilla sugar or vanillin and 1 tbsp. l. topping. Beat the cocktail thoroughly again until frothy. Decorate the finished drink with chocolate confectionery sprinkles.
Chocolate tea. Brew your favorite tea and let it brew for 2-4 minutes. Mix 2 tsp in a cup. milk powder and the same amount of chocolate topping. Add a pinch of cinnamon. Pour the tea over the mixture and mix the ingredients well. The drink is ready to drink!
Airy banana cocktail. Dissolve a glass of powdered sugar in 2 glasses of pasteurized milk. Add 1 tsp. vanilla sugar and mix thoroughly the resulting mass using a mixer. In a separate bowl, beat 2 bananas, chopped on a grater or in a blender, 100 g ice cream and 2 tbsp. l. chocolate topping. Combine the milk mixture with the banana mixture and beat until thick foam forms. The cocktail can be served in tall glasses with strawberries as a decoration.

Chocolate Topping Recipes

Knowing the recipes for chocolate topping, you can add treats to many culinary dishes almost every day and not be afraid of health problems. A few simple recipes that contain chocolate syrup:

Fruit salad with chocolate. Cut the banana, plum, peaches into small pieces, add a few raspberries and ice cream. Stir and pour over with chocolate topping. Let the salad sit for a few minutes to melt the ice cream – it tastes better this way!
Banana cake with chocolate syrup. Whisk with a mixer 75 g butter and 175 g sugar. It is better to choose granulated sugar of a dark brown color, because it is absorbed faster. Finely chop the bananas (350 g unpeeled) and mix with 2 eggs. It is better to use overripe bananas. Combine 250 g flour with 1 tsp in a separate bowl. soda. Add half of the mashed potatoes and dry mixture to the butter mass and mix thoroughly. Then add to the resulting mixture the remains of bananas, flour, 0.5 tsp. grated nutmeg and a pinch of cinnamon. Stir the dough again. It is necessary to bake the cake in a preheated oven for about an hour. Leave the finished pie in a baking dish for a few minutes. Pour the cooled dessert with chocolate topping.
Chocolate cheesecake. The dish is served in cups or other portioned dessert tins that can be reheated in the microwave. Grind 50 grams of cookies and mix with 2 tbsp. l. melted butter. Put the mixture on the bottom of the cups, tamp it tightly. Whip 120 grams of sour cream with curd cheese, in a 1: 1 ratio. Add 1 tsp to the beaten mass. powdered sugar, 1 egg and 2 tbsp. l. orange juice. Stir the dough again until smooth. Pour it into cookie cutters and microwave for about 2 minutes. The dish is done when bubbles appear in the center of the cup. Garnish the top of the cheesecake with chocolate topping to taste.
Lavash envelopes. To prepare this dish, you will need a ready-made rectangular pita bread. For one package of pita bread, 2-3 bananas are required. Cut the peeled fruits in half and wrap them in pita bread, like in an envelope. Fry the stuffed pita bread in a pan using a small amount of butter. It is important to fry the envelopes on a hot surface – in this case, the lavash will not absorb the oil into itself, but will be fried until golden brown. Pour the finished envelopes generously with chocolate syrup.

Sources used and useful links on the topic: https://www.syl.ru/article/208352/new_toppingi-eto-vozmojnost-raznoobrazit-blyudo https://www.barline.club/siropy-dlya-kofe/ https: / /coffeemachina.com/sirop-dlya-kofe https://royalcane.ru/articles/chto-takoe-topping/ http://kservismarket.ru/siropy-i-toppingi https://coffeefan.info/kak-vybrat -sirop-dlya-kofe.html https://www.konservashki.ru/kak-sdelat-topping-v-domashnix-usloviyax.html https://kofelike.ru/kak-vybrat-luchshij-sirop-dlya-kofe / https://coffeetee.ru/2019/10/25/siropy-dlya-kofe-vidy-kofeynyh-siropov/ https://shokoladd.ru/glazur/shokoladnyy-topping https://tutknow.ru/meal/ 12600-shokoladnyy-topping-polza-prigotovlenie-recepty-bljud-i-napitkov.html

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