Ingredients:
2/3 Cup Of Dutch Process Extra Dark Cocoa Powder
1 Teaspoon Of Tahitian Pure Vanilla Extract
1 Cup Of Fresh Cold Bottled Water
1/2 Cup Of C&H White Pure Cane Sugar
1/4 Teaspoon Of David's Kosher Salt
1 Dash Of Organic Ground Allspice
1 Dash Of Organic Ground Cinnamon
1 Dash Of Organic Ground Nutmeg
Information:
Serving Size 8
151 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
This dark chocolate syrup recipe was submitted to us by a web user located in Santa Cruz California. To begin please take out a deep saucepan, and then add in the Dutch process extra dark cocoa powder, pure vanilla extract, fresh cold bottled water, white pure cane sugar, David's kosher salt, organic ground allspice, organic ground cinnamon, and organic ground nutmeg. Bring these contents to a boil over medium high heat, stirring the syrup until all of your white sugar has dissolved, and you have an even and uniform mixture. Once your sugar has dissolved, reduce your heat to medium low, and then let the syrup simmer for roughly two to four minutes. Once your syrup begins to thicken, remove the saucepan from the stove, and then set aside the pan so that the dark chocolate syrup can cool down. Use this syrup with ice cream, waffles, pancakes, or cheesecake.
