Chocolate Syrup – versatile & delicious. Make chocolate milk, hot chocolate or drizzle over ice cream. How about a fun fondue night? Cut up strawberries, berries, whatever fruit you fancy and use skewers to dip into a big pot of this homemade chocolate syrup.Jump to Recipe
A Different Kind of Chocolate Syrup
Since discovering my unfortunate sensitivity to processed sweeteners (looking at you High Fructose Corn Syrup), I’ve managed to cut most out of my life. I feel better, have less migraines and generally don’t miss too much. Except for my beloved chocolate. Thankfully, Zero Waste Chef posted this recipe for making chocolate syrup at home. I substituted monkfruit sugar for granulated so I can enjoy a cup of hot chocolate without a pounding migraine.
I adapted Zero Waste Chef’s recipe to fit my chocolate cravings — meaning I quadrupled it and slightly decreased the amount of sugar. I like the slight bitterness of cocoa powder to come through, which is why I decreased the sugar.
You can make this with granulated sugar, or maybe try a mix of brown and granulated. The brown sugar will probably give it a heavier body and more of a molasses/honey feel. At least, that’s my guess.
Try this syrup stirred into your morning cup of coffee or drizzled over waffles.
Update: This recipe works with monkfruit sugar, however it does seem to crystalize once the syrup is cooled. Shake or stir to reintegrate into the syrup. This should not be an issue with granulated sugar, as it dissolves easily into the hot water.
Cocoa vs. Cacao
According to All Recipes, the main difference between cocoa powder and cacao powder lies in the processing.
Cocoa powder is processed at a much higher temperature. At harvest, cacao beans are fermented to deepen both flavor and texture. After the fermenting process, the beans are milled and processed at a low temperature. Cocoa beans, however, are roasted after fermenting, which extracts much of the bitterness from the beans.
As a result, cacao powder yields a deeper, rich, more bitter chocolate flavor than cocoa. This explains why cocoa powder is often favored in baking cakes, brownies and cookies.
Ultimately, the choice comes down to your preferred flavor. For a sweeter chocolate, go for cocoa. For richer, bolder flavor, stick with cacao.
Homemade Chocolate Syrup
- 1 cup cocoa or cacao powder
- 2 cups water
- 2½ cups granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Combine water and cocoa powder in a saucepan over medium heat. Whisk to dissolve cocoa powder.
- Add sugar and salt to saucepan. Cover with lid and bring to a boil, watching closely. Whisk for 3 minutes.
- Remove from heat.
- Stir in vanilla extract.
- Once cool, put in desired container and refrigerate.
- For sweeter syrup, use 3 cups granulated sugar.
- Keep an eye on the saucepan when bringing the mixture to a boil to avoid boil over!
- Substitute sugar with monkfruit sugar to savor the rich chocolatey goodness without the sugar rush.
- Use a combination of brown and granulated sugar for a richer molasses flavor.