Chocolate Syrup or Sauce Recipe
I'm tired of the store bought
chocolate syrups and recently noticed organic Santa Cruz Chocolate
Syrup is loaded with Xanthan Gum (corn sugar) for a thickener. I
really doubt xanthan gum is even needed within the syrup. I would
real chocolate lover would not even care about the thickness of a
syrup. Chocolate lovers' only concern is chocolate only!
3/4 cup Water
6 oz. Chopped Chocolate (Approx. 1
1 tsp Vanilla Bean (or 1/2 Vanilla
Bring the water to a simmer in your
favorite sauce pan. I use real vanilla bean instead of vanilla
extract. I first add the vanilla bean to the hot water and
strain. Add sugar to
the hot water and once completely dissolved, a simple syrup is produced.
Remove from heat and add the chopped chocolate. Lightly whisk to
ensuring the chocolate is completely melted.
Poor the chocolate syrup into a small one cup canning jar and store in
If you're making a white chocolate syrup, white chocolate is more
susceptible to heat, so add
the white chocolate after you remove the sauce pan from the heat.
(Preferably, use a double boiler for melting white chocolate and add to
the slightly cooled simple syrup?)
NOTE: Some recipes for Chocolate Sauce call for a lot less
chocolate. This can also be used for making chocolate milk.