Chocolate Syrup
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
In a medium saucepan set over medium heat, bring the water, sugar, and salt to a boil
2
Remove the pan from the heat
3
Scrape the seeds of the vanilla bean into the pan, toss in the pod, and add the chocolate husks (if using)
4
Steep for 10 minutes
5
Put the cocoa powder in a large bowl
6
Strain the steeped liquid through a fine-mesh strainer into the cocoa and whisk until smooth
7
Return the mixture to the saucepan and bring to a boil over medium heat
8
Reduce to a simmer and cook for 2 minutes, stirring constantly
9
Strain the mixture again, and then let cool
10
Store in an airtight container in the refrigerator for up to 14 days
11
In a medium saucepan set over medium heat, bring the water, sugar, and salt to a boil
12
Remove the pan from the heat
13
Scrape the seeds of the vanilla bean into the pan, toss in the pod, and add the chocolate husks (if using)
14
Steep for 10 minutes
15
Put the cocoa powder in a large bowl
16
Strain the steeped liquid through a fine-mesh strainer into the cocoa and whisk until smooth
17
Return the mixture to the saucepan and bring to a boil over medium heat
18
Reduce to a simmer and cook for 2 minutes, stirring constantly
19
Strain the mixture again, and then let cool
20
Store in an airtight container in the refrigerator for up to 14 days