Dark Chocolate Syrup

There are certain things we take for granted. We all have our vices, after all. It can be people, technology or Ryan Reynolds. We know that they are the fall-back option, despite the circumstances. I’d like to say that my list goes on for a mile, but chocolate is definitely on top. The perils of having a food blog is an ever-expanding, ever-changing palate (sorry mom!) so while I do love to go out there and try something outrageous, I like to come home to chocolate. Lately, I’ve neglected it for meatless Monday meal planning and cheesy pasta. My bad. So, lets show appreciation for this super simple, comes-together-in-a-few-minutes, so-good-you-want-to-bathe-in-it chocolate syrup. I don’t need to advice you on the many, many benefits of having a smiley chocolate syrup in your life. The fact is, it tastes good on just about anything. I even drizzled some on a potato chip when no one was looking. Life altering stuff. Either way, I leave the use of it up to you. Just knowing that it will always greet you when you open the refrigerator and remind you of the myriad possibilities, is enough. I’m adding this to my pantry staples list for sure.

The only cautionary note is using good cocoa powder. Sub-par cocoa powder will make the syrup taste sub-par. You want the cocoa powder – because is starring in the lead, almost solo role – to make you sing. I used Hershey’s Dark Cocoa Powder. The remaining ingredients, along with the lead star are thrown into a saucepan and you wait for it coagulate and make your home smell dreamy. That’s it. I especially like a teaspoonful of this into my coffee. But, that’s just one.

Dark Chocolate Syrup

Source: Annie’s Eats

Yields: 2 cups

1 1/4 cups (250 g) sugar

1 cup (82 g) unsweetened premium cocoa powder

1 cup (240 ml) water

1/4 tsp salt

2 tsp Vanilla extract

Optional additions: Chocolate flavored liquor like Bailey’s

1. In a medium saucepan, add all ingredients except vanilla extract and stir to combine over medium-high heat. Let it come to a boil and thicken slightly. Take off the flame and let it cool and come to room temperature before adding vanilla extract and storing in a sterilized jar in the refrigerator.

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2 responses to “Dark Chocolate Syrup

  1. Pingback: It’s beginning to look a lot like Christmas! | The Vanilla Bean·

  2. Pingback: Best of 2013 | The Vanilla Bean·

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