I have just verified that it is a breeze to make chocolate syrup for use in whatever you might use chocolate syrup for. Personally I am stirring a spoonful into my morning coffee for an instant REAL mocha.
Just take the cocoa beans through the process of getting to cocoa liqueur (roast, crack and winnow (optional), and grind in the Champion). I pour this up into ice cube trays for convenient 1 oz portions.
4 oz Home made cocoa liqueur from fresh cocoa beans
1 cup sugar
2 cups water
dash of vanilla extract if you wish
Bring the water and sugar to a boil to make a sugar syrup. Turn off the heat, add your cocoa liqueur (4 cubes) and let it melt. Whisk it all smooth once it is melted and refrigerate.
Like many fresh products, this is not going to be just like Hershey (gods, I hope not :-). It may separate a little (a little lecithin in the cocoa may help this, more testing later) from day to day and is definitely going to taste stronger. Just give it a quick stir before using.
Finally, please experiment with the proportions. One person has reported using no sugar at all for a great unsweetened chocolate milk. I think the next batch I make I will double the cocoa.
Filed under: Recipes from the Laboratory