Cake and Commerce Chocolate Syrup

June 3, 2007

Cake & commerce's chocolate syrup

Thanks to Linsey Herman of the blog Cake & Commerce for developing this recipe.

Chocolate Syrup is a great, long-lasting addition to your refrigerator. It can be used to sauce up ice cream, though it isn't nearly as rich as chocolate fudge. It can be used in chocolate cocktails. It can be combined with soda water to make an egg cream. It can be eaten right off the spoon for a quick pick me up.  Combine it with almond or rice milk for a vegan chocolate milk experience. Or used as an ingredient.

• 1 Cup Simple Syrup* (or, if you prefer, 2/3 C Agave Syrup + 1/3 C water)
• 3 oz Taza 80% Chocolate (if you don't use Taza, make sure you use a very dark chocolate)
• 1/8 t salt

*To make the simple syrup, combine 1 C water with 1 C sugar in a saucepan and stir until dissolved. Heat until simmering. Remove from heat and set aside OR use immediately in this recipe

Break the chocolate into small pieces and place in a metal bowl along with the salt. Pour just-off-the-boil simple syrup over the chocolate and stir until melted.

The chocolate will not yet be completely emulsified.

Using a blender or a hand blender, mix the syrup/chocolate for about 10 seconds. Pour into an airtight container and allow to cool. Cover and store in the refrigerator.

Keeps for several weeks - there's not much in it that will spoil.

To make the syrup thicker, add more chocolate OR  add more sugar to the simple syrup (or remove the water from the agave mixture).

Let us know what creative uses you've found for this syrup by emailing recipes@tazachocolate.com.