Chocolate syrup: 2 recipes at home + how to choose cocoa powder

Chocolate syrup is loved by adults and children. It is used as an independent treat, as well as for preparing a variety of dishes and desserts.

In the bar business, this syrup is rare, most often it is used in milkshakes.

chocolate liqueur recipes

How to choose the best cocoa powder

Premium cocoa powder contains 22 to 24% fat, double the amount of regular cocoa powder.

It is always worth buying cocoa with a higher fat content – this is the best indicator of its quality.

But here is the problem, usually the percentage of fat is not indicated on the labels (cunning sellers), but you can find it yourself by looking at the nutritional value of the product. Look for cocoa with 1 gram (instead of 0,5 gram) of fat per 5 to 6 gram weight.

For example, if you take 100 g of powder, you get: 100 / 5 = 20 g of fat – this is already a quality product.

cocoa chocolate syrup recipe

You can add half a gram of vanilla to the recipe if you wish.

Ingredients

  1. Sugar – 500 g

  2. Salt – 2 g

  3. Cocoa – 500 g

  4. Water – 625 ml

Method of preparation

  1. Mix sugar, cocoa, salt and 125 ml of water.

  2. Pour everything into a saucepan and, stirring constantly, pour in 500 ml of hot water. Put on fire and cook, stirring constantly, for 10 minutes.

  3. Cool, pour into a sterile jar with a tight lid. Store in the refrigerator, guaranteed shelf life is two weeks.

Recipe for chocolate syrup with coffee and milk chocolate

Ingredients

  1. Freshly brewed coffee -150 ml

  2. Water – 50 ml

  3. Cocoa powder – 50 g

  4. Milk chocolate – 25 g

  5. Salt – ½ tsp.

  6. Vanilla extract – 25 ml

  7. Brown sugar – 300 g

Method of preparation

  1. Put all dry ingredients in a saucepan, stir so that there are no lumps. Pour in coffee and water.

  2. Crumble the chocolate and add vanilla extract. If it is not available, then you can replace the grains of one vanilla pod.

  3. Bring the mixture to a boil over medium heat with constant stirring.

  4. Pour hot chocolate syrup into a clean glass container (you can pour boiling water over it or sterilize it). If corked immediately, the syrup can be stored in the refrigerator for weeks.

  5. If the syrup thickens and it thickens, place the bottle in a vessel of hot water before use.

Relevance: 24.08.2019

Tags: Syrup Recipes

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