John Myers
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Chocolate Syrup
The perfect chocolate syrup recipe with a picture and simple step-by-step instructions.
- 3 tbsp Beet syrup
- 3 tbsp Honey liquid
- 1 tsp Crema balsamic vinegar, red
- 2 tbsp Cocoa powder slightly de-oiled
- 2 tbsp Liquid cream
- 40 g Dark chocolate couverture
- 125 ml Water, hot
Chocolate syrup:
- Slowly heat the ingredients together in a saucepan, avoid boiling over and avoiding burning. Always stir the mixture with a spoon until there are hardly any lumps left.
Filter hot syrup mass:
- Use a kitchen sieve to finely filter the hot liquid and pour it into a suitable container (e.g. carafe). After cooling down, cloudy particles can still settle in the bottle, unfortunately this depends on the sieve or filter.
Use:
- For mixing and mixing coffee, drinks and baking.
Note:
- Timely consumption within a week is the order of the day.
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