Ingredients:
1/4 Cup Of Stonewall Kitchen Raspberry Syrup
2 Cups Of Organic Dark Chocolate Chips
4 Teaspoons Of Raw Organic Chocolate Powder
1 Teaspoon Of Premium Organic Vanilla Extract
1/4 Teaspoon Of Table Salt
1 Pinch Of Ground Nutmeg Powder
1 Cup Of Cold Filtered Tap Water
1 Pinch Of Ground Cinnamon
Information:
Serving Size 8
190 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
I originally used this raspberry chocolate syrup as a chocolate cake layer and glaze, and it turned out amazing. To get started, please take out a melting pot, and then add in the raspberry syrup, dark chocolate chips, organic chocolate powder, vanilla extract, table salt, nutmeg powder, filtered tap water, and ground cinnamon. Once you have all of these fresh and delicious contents in your pot, stir them up so that you have an even distribution throughout. Moving right along, next heat your syrup over a medium flame, stirring the mixture until all of the chocolate melts, and you have a smooth and even mixture. When the syrup reaches a desired thickness and consistency, remove it from the heat. This raspberry chocolate syrup will keep for up two weeks if you store it in a refrigerated sealed container. Thanks for stopping by, don't forget to add us to your favorites list.
