Chocolate and syrup, two things that work pretty well together. This recipe is inspired by Mads Madglad’s version, but I have reduced the amount of sugar and replaced the vanilla essence with extract or sugar. The syrup, although no chocolate is in it, is velvety and gives a delicious and powerful chocolate flavour to everything from ice cream to cakes and it does not require much to make..
50 G COCOA
250 ML WATER
350 G SUGAR
2 TSP. SALT
1 TSP. VANILLA SUGAR
Whisk water and cocoa together in a large pot, at least 3 liters.
Add sugar and mix well.
Cook the syrup, while whisking continosly or it will quickly boil/bubble over.
When it bubbles, turn the heat down to the lowest setting and set the timer to 15-20 minutes while you continue to whisk.
When the timet dings, add vanilla sugar and salt to taste.
Let it cool down and fill the syrup on sterilised jars. Store the syrup in the refrigerator.