Cocoa solids require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product. Cocoa solids contain flavanol antioxidants, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Health benefits have been attributed to cocoa flavonoids. Natural cocoa powder has a light brown color and an extractable pH of 5.3 to 5.8.
Chocolate syrup decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. Some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., Nesquik). Other brands are marketed as ice cream sundae toppings. A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, such as corn syrup, malt, and flavorings like vanilla extract. Industrial recipes may contain ingredients such as: Chocolate syrup was often used in black-and-white movies to simulate blood, because it was safe for the performers