This summer we are having camp Shor! And as part of the fun activities we do, we do a lot of children friendly recipes (and pre-school crafts – if you know fun ones, let me know). The following chocolate syrup is easy and delicious. It’s from the Scharffen Berger’s cookbook (Scharffen Berger is a boutique chocolate – which can be bought at The Chocolate Publishing company, as well as other locations). It’s a small amount and little hands can do a great job mixing and pouring (and then drinking milk chocolate – it’s a win/win all around).
Is this recipe cost effective (i.e. is it cheaper to make than shoprite chocolate syrup?) – I have to work the math out on that one, but it’s better for you (i.e. no corn syrup, and no preservatives). This recipe keeps about 1 month in the fridge, and is super versatile. Besides using it wherever you use chocolate syrup (including drizzing on desserts), you can make chocolate milk, chocolate ice cream, hot chocolate (and it’s not chalky, which is vastly better than when I make hot chocolate without this syrup and starting with cocoa).
Home-made Chocolate Syrup
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 cup plus 2 tablespoons hot water
Combine cocoa and sugar in a small bowl. Add 2 tablespoons of the hot water – mix until smooth. Add another 2 tablespoons of water if necessary to make a smooth mixture – you’re looking to get out all of the lumps. When completely smooth – add the rest of the hot water. Transfer to a small storage container and refrigerate.
Makes about 3/4 cup.
Homemade Chocolate Milk:
Add 1-2 teaspoons chocolate syrup to 1 cup of milk (or to your taste, we like it chocolate-y in these here parts). Stir and enjoy!
Homemade Chocolate Ice Cream:
Add 1-2 teaspoons of chocolate syrup to 1 cup milk (or add enough chocolate syrup to reach your desired color). We have our homemade ice cream recipe here: http://www.sweetandgoodcatering.com/?p=649