A lot of the recipes I found only used a lousy 3 tablespoons of cocoa, but this recipe loads it up with a whopping 3/4 cup of chocolatey goodness! Now, this is what I call chocolate syrup! I've already tested it with milk, so next I'll have to see how it works out in a cup of hot milk to make hot cocoa, and then also drizzling it on ice cream. Oh and licking it right off the spoon is perfectly acceptable too :)
I probably over cooked the syrup this first try since I noticed that the syrup left over in the pot was quite thick upon cooling. No biggie, I just added a little bit of water to the syrup and it turned out just fine. When I make it next time, I'll use a candy thermometer and time it so I can update this post with exact measurements. The inner scientist in me needs these specifics!
Update: I should have mentioned that I used natural cocoa powder (not Dutch-processed cocoa powder). You could use either depending on the chocolate taste you're looking for. I just used the cocoa powder I had on hand. Natural cocoa imparts an intense chocolate flavor and is more bitter. The alkalizing process increases the pH, which makes for a less bitter and more mild chocolate flavor. Always check your recipe for the correct cocoa powder to use since natural and Dutch-processed have different functionality. :)
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