Chocolate Syrup

Click here to jump to the recipe

cocoa

The first time my daughter brought home bulk cocoa, I was ecstatic (as I’ve written before, I probably need to get out more). She had been visiting a friend in Wisconsin and found it at a bulk store there. Since then, the Whole Foods down the street from me has started carrying it.

With cocoa in hand we can whip up all sorts of goodies we probably shouldn’t: brownies, chocolate cake, chocolate cookies, truffles, spectacular homemade Nutella, chocolate pudding and…chocolate syrup—the easiest fix for a chocolate craving.

Ingredients

Yields a scant 2/3 cup

  • 1/4 cup cocoa
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • large pinch to 1/8 teaspoon of salt
  • 1/4 tsp vanilla extract
vanilla 1 month before and after
Vanilla curing: Day 1 vs Month 1

I bought all the ingredients in bulk in my own containers, except the vanilla, which I cured myself. Basically, you split open vanilla beans (which I also bought in bulk), drop them in a jar, pour vodka (or bourbon or whiskey) over top and wait a few months. I do produce a small amount of waste curing vanilla (the empty vodka bottle), but the packaging to product ratio is much lower than the ratio for six small bottles of vanilla. Plus homemade vanilla costs much less.

Directions

cocoa and water1. Combine cocoa and water in a saucepan. Whisk over medium heat until the cocoa dissolves.

add sugar and boil

2. Add sugar and salt and whisk until dissolved. Bring to a boil. Boil for three minutes, whisking constantly. Remove from heat.

3. Add vanilla extract.

4. Store in a glass jar in the refrigerator. I’m guessing it lasts a few months, but we always gobble it up before then.

Stir a tablespoon or so into a cup of milk for chocolate milk. Heat that up and top with a dollop of whipped cream for hot chocolate. Or drizzle a little chocolate syrup over homemade vanilla ice cream. You’ll find something to do with it 🙂

Chocolate Syrup

Ingredients

Yields a scant 2/3 cup

  • 1/4 cup cocoa
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • large pinch to 1/8 teaspoon of salt
  • 1/4 tsp vanilla extract

Directions

1. Combine cocoa and water in a saucepan. Whisk over medium heat until the cocoa dissolves.

2. Add sugar and salt and whisk until dissolved. Bring to a boil. Boil for three minutes, whisking constantly. Remove from heat.

3. Add vanilla extract.

4. Store in a glass jar in the refrigerator.

32 Comment

  1. I never know how easy that is to make. So much healthier (and cost effective) than any “premade” chocolate syrup you can buy.

    Thanks.

    1. You’re welcome. It is very easy to make and contains no GMO high fructose corn syrup, which I’m pretty sure many store-bought brands do. I should get organized and compare the prices of some of my concoctions. This one would cost much less. Thanks for the comment 🙂

  2. How wonderful – thanks for the inspiration and clear instructions. I’m sure we’ll find plenty to do with it!

    1. You’re welcome. I think you’ll like it 🙂

  3. Haven’t found bulk cocoa at our Whole Foods yet, I’ll have to check again! 🙂
    Thanks for the recipe!

    1. You’re welcome. I think the cocoa is a recent addition to my store and hopefully it’s here to stay. They often change the types of foods in the bins, so I sometimes can’t find things. I hope you can get some 🙂

  4. Yum! This definitely looks like a better alternative to the store-bought chocolate syrup. Now I’m craving some ice cream with a little syrup and a cherry on top…. 😛

    1. It tastes much better! I should figure out how to make maraschino cherries. I think I have recipe for them somewhere. Thanks for the idea 🙂

  5. Hehe, only thing left to do is distill your own vodka!

    1. 🙂 I would LOVE to distill my own vodka! Someone sent me some information about a small still, but it was a bit expensive.

      1. You could probably replicate the still with repurposed equipment. I’ve started brewing, but I have yet to venture into distillery. Still much to work out! 😀

      2. Ooooh, good idea. Please let me know how your brewing adventures go and if you branch out into the hard stuff!

  6. Yummy! Imma make some of this TODAY! I have a day off and this would be a fun way to celebrate! I have been making vanilla for several years now. Super cool!

    1. Haha. I’m very excited about my vanilla. I hope to never buy it again. Enjoy your day off and your chocolate syrup 🙂

  7. Awesome thanks for the recipe and clear explanation:-) will try

    1. You’re welcome. Glad you like the recipe 🙂

  8. I wouldn’t worry about using the vodka bottle. They are so useful for making your own cordials, drinks or storing anything pourable. I never seem to have enough. Or maybe even to store that delicious syrup!

    1. Thanks Hilda. I do try reuse most of my jars and bottles. I have so many and yet seem to run out of them regularly!

  9. Thank you for posting!! How did it taste? were they equal to hershleys? I was waiting to try choco syrup, slurp;)

    1. It’s delicious! I haven’t had Hershey’s for, well probably years. But I don’t imagine it tastes as good as this homemade version. I hope you’ll try it 🙂

  10. Wow chocolates syrup was looking for this and good that found it here. …just looks chocolatey. ..thanx for lovely recipe. …have a fab day….

    1. Thank you. It’s very good. I think you’ll like you. I hope you had a wonderful day too 🙂

  11. This sounds like a great addition to my current chocolate fav’s that I seem to eat far too much of- coconut choc and choc cashew spread! I use my old vodka bottles for palm terrariums, super easy and make great gifts 🙂

    1. Mmmm, how do you make the coconut chocolate and chocolate cashew spread? I must try that. What a great idea for your vodka bottles! Thanks for the ideas 🙂

      1. I use raw choc recipe from IQS (I Quit Sugar) mixed with coconut flakes, and for the spread whiz up a couple of handfuls of cashews, tbsp of raw cacao powder, tbsp rice syrup, a little rice milk and pinch salt…my after work “I’m craving a sweet hit” treat 🙂 Love the blog btw, great waste free food!

      2. I had never heard of IQS. I just checked it out and it looks like a great plan for cutting sugar. Thanks for the info on your spread. It sounds delicious. I’ll have to look for raw cacoa powder. That would be a great find. Thanks also for your kind words about the blog 🙂

  12. Mmmmm….chocolate syrup is one of my hubby’s favorite to make. Unfortunately decent cocoa powder is something we’re still waiting on here! We can get some in bulk but the quality is too poor. But I can get pure vanilla oil in bulk. Absolutely delicious!

    1. I’ve never seen vanilla in bulk where I live. That’s great you can get that. Can you get decent chocolate? I wonder if you could grate it and make chocolate syrup with that. I’m going to have to do some research…

      1. We can get okay baking chocolate but not in bulk so it does have paper packaging. The vanilla oil is available at one of our tourist shops, funnily enough. I bought a 50 ml glass bottle of it originally and now just bring the same bottle back to refill. I also get Wild Rose Oil from him that I use in many Egyptian sweet recipes. But I’m sure none of his other customers do this since they’re just passing through, not residents.

  13. […] weekend I made refried beans, whole wheat bread, chocolate syrup, apple bread, honey garlic sauce, chili, and I had a spare ten minutes and made ketchup.  Go […]

  14. Thank you for the recipe! I made it and it is soooo delicious! I couldn’t help eating it with a spoon right out of the jar. For those wanting to know if it’s like hersey’s, it is, but 1,000 times tastier! It’s the same consistency and so easy to make! It lasts about a month in the fridge FYI. I dated mine and found out at about a month and a half it had turned. Just make a small batch and label it and you’re good to go!

    1. The Zero-Waste Chef says: Reply

      Thank you so much for this info Anna. I’m glad you like the syrup. ~ Anne Marie

Leave a Reply