Suzi's Blog

Chocolate Syrup

It’s there. Somewhere. On a back shelf. Up high. In that brown can or plastic bottle. By now it might resemble something concocted by Stephen King, except this is real, not fiction.

I am speaking, of course, about that container of chocolate syrup in your fridge. If you have children, then there is the possibility that the container is relatively fresh. But if those kids are gone, well, when was the last year you used that syrup? Yet, it’s there, sitting on shelf. Taking up space and only God knows what chemical transitions have occurred.

I like the brown cans. When it’s fresh, it’s good. After a few months, it’s different.

How about fresh, homemade and easy. And, you have the ability to control the level of sweetness and chocolate flavor? Here’s the recipe.

This one, too, comes from my favorite new book: Bobby Flay’s Burgers, Fries, & Shakes. Flay wants freshness and flavor control. This recipe is interesting because you use cocoa powder, not solid chocolate. Cocoa is chocolaty, yet it comes with that distinctive tang that subtly says, “I’m different.” Flay suggests using a good quality cocoa powder, and that’s a great point. An upscale cocoa will lend your syrup a sophisticated flavor.

This syrup is thick, rich, and just better than the regular stuff. Flay says it will last a week in the fridge. Not a chance.


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Enjoy!


Chocolate Syrup

Ingredients:

1 cup water
½ cup sugar
1 tablespoon light corn syrup
⅔ cup unsweetened good-quality Dutch-processed cocoa powder, such as Ghirardelli or Valrhona
1 teaspoon pure vanilla extract

Preparation:

Place the water, sugar and corn syrup in a saucepan with tall sides. Bring to a boil over high heat. Whisk in the cocoa powder. [Note: when adding the cocoa powder at first to the boiling liquid, the mixture will bubble up; so, do a little cocoa powder at first and do use a saucepan with tall sides].

Cook until the mixture is slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla. Transfer to a bowl and let cool to room temperature. Store covered in the refrigerator for up to 1 week.

Source: Bobby Flay’s Burgers, Fries, & Shakes

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