Announcement

Collapse
No announcement yet.

Making a syrup from cocoa?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Making a syrup from cocoa?

    What ideas do people have for making a syrup out of the cocoas from BeanBay.

    I have both cocoas so ideas for both would be great.

    I find that a syrup blends easier than starting from a powder so would like to make up some syrups that can just sit in the fridge until I need them.

  • #2
    Re: Making a syrup from cocoa?

    I put one part cocoa powder to two parts sugar into a blender with a glass jug. I then put in hot water to the viscosity that I am after. I find it needs to be quite watery when warm as when it cools, it thickens.
    The double dutch thickens the most, probably due to its higher fat content.

    Comment


    • #3
      Re: Making a syrup from cocoa?

      I reckon that the best syrups have all been boiled and then cooled for storage.

      Greg

      Comment


      • #4
        Re: Making a syrup from cocoa?

        and the recipe for that would be ???

        Comment


        • #5
          Re: Making a syrup from cocoa?

          I do 1kg cocoa to 1.5 cups of boiling water from memory.

          Comment


          • #6
            Re: Making a syrup from cocoa?

            I like my chocolate syrup dark and not too sweet--about the same as a 60% dark chocolate. I just do it by eye--at a guess it would be 1.5 part dutch cocoa, 1 part sugar (by volume) and enough water to make a syrup. Boil, cool, indulge. (Adjust to your own taste, and desired thickness.)

            If Im putting it on ice cream Ill add 30 ml of Cointreau to a cup of syrup--after cooling but before the fridge.

            Greg

            Comment


            • #7
              Re: Making a syrup from cocoa?

              Thank you everyone

              Comment


              • #8
                Re: Making a syrup from cocoa?

                At home we use a 1lt Decor sauce squeezy bottle which lives in the fridge (for a month or more without any grief)

                50% cocoa, 50% sugar and enough hot water to make a honey type thickness.
                As Bassway said, it will thicken so experiment to get what suits you the best)

                As a rule, kids prefer the commercial ratio of 2 parts sugar to 1 part cocoa, adults tend to prefer 50/50 or even the 60/40 that Greg suggested above.

                The real beauty of buying 100% pure cocoa is you get the choice and the chance to make the perfect blend without all the nasty addititives.

                Enjoy!

                Comment

                Working...
                X