That's true. It would be many more calories to use Hershey's syrup over the coco powder, but in many recipes, you'll end up with something very thick or dense. Moist. Decadent. It would work great in brownie, cupcake or cake recipes, but some other things it wouldn't work in like a mousse, or something because if it's a lighter recipe, it might foul up the "chemical composition" of the recipe. Baking is actually a "science" like this. It's fun science, but it's science!!