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 think any real chocolate lover would not even care about the thickness of a syrup.  Chocolate lovers' only concern is chocolate only!

1/4 cup Sugar
3/4 cup Water
6 oz. Chopped Chocolate (Approx. 1 cup)
1 tsp Vanilla Bean (or 1/2 Vanilla Bean)

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 the refrigerator.

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.