Recipe for the Obsessive Cook

Thursday, June 9, 2005

Homemade Chocolate SyrupThere came a time in my life when I found myself no longer satisfied with buying large corporate made foods. This largely included fast food, but also means no Kraft products, and in this particular context- no Hershey’s Syrup.

This recipe is adapted from Alton Brown’s recipe for Cocoa Syrup from the Art of Darkness II: Cocoa. I round out the flavor with a touch of coffee and use honey instead of corn syrup as a secondary sweetener. This recipe comes at a time when cooks are being offered a dizzying array of specialty cocoas from all over the world. Perhaps a chocolate syrup tasting party is in due order?

Homemade Chocolate SyrupChocolate Syrup

In a sauce pan over medium heat combine:

  • 3/4 cup of water
  • 1 1/2 cups of sugar

Stir occasionally, helping the sugar crystals to dissolve in the water.

Bring to a gentle boil and whisk in:

  • 3/4 cup of dutch processed cocoa powder
  • one pinch of salt
  • one Tbs of honey

Continue to cook allowing the syrup to reduce and thicken, 3-5 minutes.

Remove from the heat and stir in:

  • 2 tsp vanilla extract
  • 2 tsp of coffee extract

Allow to cool and strain into a clean squeeze bottle.

Enjoy in chocolate milk, chocolate sorbet, and any where else you would use chocolate syrup.

9 Comments

posted June 9th, 2005 at 9:54 pm

Mm… I just love homemade syrup. I’ll have to try Alton’s recipe when I run out of the Alice Medrich stuff I still have in the fridge!

Oh, I’ve never heard of Alice Medrich before, thanks! I’m seeing a ton of praise for her low-fat chocolate cookbook.
Your syrup recipe looks really similar to this one…

–McAuliflower

- Nic
posted June 10th, 2005 at 10:29 am

Alice Medrich’s recipes are great. And I just love her low fat cookbook. It’s sort of hard to find (I think it’s out of print), but very useful. There’s a recipe for lemon curd that only uses 1 egg! Now, I love my usual egg yolk and butter laden curd, but I was surprised at how tasty it is.

- Nic
posted June 10th, 2005 at 11:27 am

Love the chocolate syrup party idea!

posted June 10th, 2005 at 4:26 pm

oh wow. what a wonderful find. i am so thankful that you stumbled upon Nakedjen tonight and left a calling card. because now i have found you! and this fabo site with all things delectable.

and as i spend a week every summer in eugene at that wonderful fair, well, now i know where to look for places to actually eat when the fair is not on.

lovely yummy site. absolutely.

Glad you’re enjoying it! I can’t wait for the Oregon Country Fair!
–McAuliflower

posted June 13th, 2005 at 1:51 pm

Can’t wait to try this. I had just added choc syrup to my shopping list, but I’m going to make this recipe instead!

posted June 16th, 2005 at 6:17 am

Any idea on how long it will keep?

Oh, good question!

I’ve kept a bottle of this (a double batch) in an old syrup bottle for around 6 months in the refrigerator. The high sugar content helps preserve it- kid of like those ever lasting jars of jam in the fridge (I’m assuming I’m not the only one with these lurking around).

— McAuliflower

posted June 16th, 2005 at 11:20 am

what a nifty idea–I’ve long wondered how to make my own chocolate syrup–will have to try it! Thanks.

posted June 22nd, 2005 at 3:48 am

OMG
I just made this, I am eating it on vanilla ice cream right now…. mmmm

My boyf ” chocolate syrup.. You made chocolate syrup” then nothing…. except 1 clean bowl he placed in front of me.

Yay (this was after he said he was too full :) )


*grin* I just had some drizzled on frozen cherries as a healthy snack. -Delish

–McAuliflower

posted July 21st, 2005 at 2:36 pm

[...] use this chocolate syrup to make your own iced mocha [...]

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