If I put chocolate powder or syrup in water and the water turns into the color of the chocolate syrup, would you call that dissolving?

When we mix a solute into a solvent, depending on a number of factors, the solute then dissolves in the solvent and we obtain a solution. The rate and degree of dissolution is a function of the saturation potential of the solute into solvent, temperature, etc. There are a number of times when the solute imparts certain properties to the solution. An example is the sweetness of a sugar water solution (formed by mixing sugar and water). Similarly, when colored solutes (such as dyes) are mixed in water, the solution becomes colored.

When we add chocolate powder or syrup to water (or milk), we observe a color change and a change in the taste of the solution. Thus, this situation can be thought of as the dissolution of chocolate powder or syrup into water (or milk). Note that water is the solvent here and chocolate syrup (or powder) is the solute.

Hope this helps.