Chocolate Syrup

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.

Chocolate Syrup

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.

5 Responses to “Chocolate Syrup”

  1. Have you yet tried a rotisserie style oven-roaster (such as that available from Ronco and probably others)? This may provide the combined benefits of an oven’s temperature control with drum roaster’s constant agitation. Not sure if any drums available for any model rotisserie, but surely one could be fabricated with only moderate effort.

  2. I have not tried it yet. The main reason is that it would hold about a pound at a time and that 2-3 pounds is nicer to have on hand. For one pound batches, a 1000 W heat gun works nicely. Sounds a bit crude, but keep the gun 3-4 inches away, stir the beans, and you have roasted cocoa beans in about 5-7 minutes.

  3. found your page very interesting im an Australian woman married to a Balinese man I live on the slope of a volcano and i am surrounded with cocoa trees.. the thought of making my own chocolate really excited me.. but i thimk i will have to pass as it is very primative here… we do have a lot of lifes comforts ie…. phone and electricity ….its such a wonderful place… and just to have these beautiful trees at my back door i feel so blessed… Sani… Bali… Indonisia

  4. Sani, Thanks for the great note. I sometimes think we go for the taste of chocolate just because we can’t be surrounded by it. It sound wonderful.

  5. WOW!Have just picked my biggest home crop of cocoa beans in TNQueensland and had wondered if there was some INFO on the net!?…… Lucky I have a champion! Have you made a chocolate carrot juice yet!?!?!? Just roasted 8ofthe 24 pods, have dehusked, some are still SPECIAL AS WHOLE BEANSFOR DIPPING IN CHOCOLATE? and most crushed free of husks,,,,,,In past – smaller crops have seen them ground in the blender with sugar and vanilla added…or shaffeer sells nibs for cookies so i have added them in baking…still learning like the rest of us?!?”! but NOW i will give the CHAMPION L:ICK! THANK_ YOU!!!!! Looking forward…must find out what variety- kind they are! D.

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