Chocolate Syrup

Anne-Marie Bonneau

11 years ago

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

I bought all the ingredients in bulk in my own containers, except the vanilla extract, 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

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. 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