My parents have a thing about mochas. They have a fancy espresso machine that they fire up every day. They have big opinions about which espresso makes the best mocha, and which chocolate has let them down in the past. A long time favorite of theirs has been Ghiradelli powder, but it is so expensive. They have tried throwing in chocolate chips, but it clumps and sinks to the bottom. For the past few months I've been making them this syrup, which is super cheap and simple to make. It stirs into hot or cold milk, and doesn't clump or sink to the bottom.
Start with a 2:1 simple syrup
Have your blocks of unsweetened chocolate ready to go
Not ready yet! I'm always impatient and end up with grainy syrup. Wait until it's clear.
The syrup will be done when it's clear when taken off the heat.
Throw in the chocolate, salt and vanilla, and let it melt. At this point it'll look like a total globby, nasty chocolate froth, floating on a sugar pond. Don't worry!
Blending it up turns it into a smooth sauce, which stays smooth after cooling off.
The syrup should coat the back of a spoon when still hot, and tastes amazing!
This amount makes four pint sized jars plus a little left over. It should keep my folks happy for a week or two!
Homemade Chocolate Syrup:
3 cups water
3 cups water
6 cups sugar
4 bars unsweetened chocolate (4oz)
1 tsp salt
1 T vanilla
Canning experts: can this be safely canned next time around? We just keep it in the fridge, but I'd love to know!
I'm linking up to
are the chocolate bars 4oz each? or 4oz total for the 4 bars?
ReplyDeleteThe bars I used in this case were Hershey's baking bars, and were 4 oz each. So total recipe used 16 oz unsweetened chocolate. I have used other brands of chocolate and haven't noticed a difference in flavor.
Deletethanks! i assumed it was 4oz each but wanted to be positive :)
DeleteThis comment has been removed by the author.
ReplyDelete