In chocolate pudding can you subsitute coco for chocolate syrup?
Yes, but it might taste sweeter then coco.
Chocolate syrup is a homogeneous mixture. It has the same composition throughout, and you cannot distinguish any of the components individually. Added: Though looking a homogeneous mixture, chocolate syrup is heterogeneous by (colloidal) coco-particles and (emulsified) tiny oil-droplets. (It's all viewable in its microscopic structure, on molecular scale it is inhomogeneous).
Chocolate is made out of the beans form the fruit of the Coco plant. When processed the beans deliver a fat (coco butter) which is white and solids (coco solids) which are dark brown. You can make chocolate using both the butter and the solids or just using the butter (white chocolate) or the solids (dark chocolate). You can also add other fats (like butter and creme) and sugar to the basic chocolate components to…