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Here's a killer chocolate syrup recipe for your favourite hot (or iced) chokki drink.
I've only made it with Cote d'Ivoire so I've adjusted it to Andy's recommendation.
I'll have to try that one CD, sounds like a winner :-)
Here's a killer chocolate syrup recipe for your favourite hot (or iced) chokki drink.
I've only made it with Cote d'Ivoire so I've adjusted it to Andy's recommendation.
2 cups sugar (white or raw )
1 cup CS Double Dutch cocoa
pinch of salt
1 cup water
2 teaspoons of vanilla extract
In medium/largish SS saucepan with heavy base, combine with whisk; cocoa, sugar and salt.
Slowly add water stirring at the same time.
Place over medium heat, stirring constantly ( esp the corner and base of the pan ) until the mixture comes to a boil.
Turn heat down slightly and boil for 3 minutes. whisking continuously. Don't boil over !! ( reduce heat more if needed)
Pour into another saucepan and cool 'til lukewarm (dip your finger in it). Stir in vanilla.
Cool uncovered to room temperature.
Pour through sieve into glass or stainless container with airtight lid.
Store in the fridge. Use to taste and drink size.
Use by date.............. doesn't need one, it doesn't last. 8-)
Easy as!!
I mix by weight rather than volume (1/3rd cocoa to 2/3rd sugar), and sift it to remove any lumps. Use any sugar you like. Pure icing sugar mixes better with the cocoa, and dissolves more easily, but raw or other less processed sugars probably taste better.
Hi, i am new here and just bought jamaican blue mountain and a bag of double dutch hot chocalate. Just wondering how to make the hot chochalate as it says to mix 1/3rd cocoa with 2/3 sugar. Is this white sugar. Can i put 1 teaspoon in cup with sugar or will it taste funny.
to andy mainly but others maybe interested in the answer too.
i would like to know if the double dutch cocoa is gluten free and for that matter are the other cocoas CS carry gluten free .
johno
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