How to make chocolate syrup. chocolate syrup

Desserts and sweets are what both adults and children love. Ice cream, cakes, pies and fruit salads cannot leave anyone indifferent. But no matter how delicious a cake or dessert is, it will become even better if you pour it with chocolate syrup. This ingredient not only improves the taste of any dish, but also gives it an unforgettable appearance. With the help of chocolate syrup, even at home, you can create a very tasty and beautiful dessert. Do-it-yourself syrup will be even tastier, and its quality will not cause you any doubts.

Chocolate syrup at home

We will tell you how to make chocolate syrup that can be stored in the refrigerator for 3-4 months, and at the same time, its preparation will cost you much less than buying ready-made syrup in the store.

Ingredients:

• cocoa powder - half a cup;
• water - 1 cup;
• sugar - 2 cups;
• salt - 1/8 teaspoon;
• vanillin - 1/4 teaspoon.

Cooking

Mix cocoa with water, put on fire and heat, stirring constantly, until cocoa dissolves. Add sugar to it and simmer your syrup over low heat for 3 minutes, but be careful not to overheat. Then add vanilla and salt to the syrup. Let it cool and pour into a clean glass bottle.

The syrup prepared according to this recipe will turn out to be very rich and is perfect not only for decorating desserts, but also as a filler for milk. Add just one teaspoon to a glass of warm milk for a chocolatey drink.

Chocolate Syrup - Recipe

If you prefer chocolate over cocoa powder, we will share a method on how to make chocolate syrup from dark chocolate.

Ingredients:

Cooking

Pour sugar into a saucepan, cover it with water and cook over low heat until it dissolves. Grate the chocolate and add to the syrup. Mix everything and cook for 15 minutes, stirring all the time. Cool the finished syrup, pour into glassware and store in a cool place.

Chocolate syrup - these very words lure you to make a purchase. And how can you stay here? But in this review I will try to tell you about all the pros and cons of such a product. It's up to you to decide if you should buy it.

Production: USA. (Is it strange that we still sell them, or not?)

Price: about 350 rubles.

I had two types of this syrup - strawberry and chocolate. We bought strawberry only 1 time, and then we couldn’t finish it (the expiration date had expired) - about it in a separate review: Hershey`s Strawberry.

But chocolate syrup was bought several times and this is already 3 or 4 bottles. (Oh God!)

Let's look at compound:

syrup, water, sugar, salt....

Of course, not without the famous E, but at first glance, chocolate syrup is no more dangerous than many other products that we buy every day.

Sufficiently tight lid, and a convenient dispenser.

The chocolate syrup is thick, you can feel the taste of chocolate (maybe not quite natural, but very similar)

How to use:

In fact, there are a great many of them, and you can invent and invent, I will tell you some of them.

• they can be watered and decorated with pancakes, pancakes, pancakes, waffles
• it can be eaten with ice cream (add grated waffles, chocolate syrup and you get a great dessert)
• I add this syrup to my coffee. I add 1 teaspoon of syrup to freshly brewed coffee for 1 cup, I like it, and you can drink coffee without sugar.
• it can be added to smoothies (with milk or ice cream), mixed in a blender, and a chocolate flavor will be felt
• in general, it can be added to any pastries, desserts, you can simply mix it with fruits, cottage cheese. This is what is called a task for your imagination!

From my own experience I will say that pancakes, pancakes with it are delicious to eat. Cottage cheese with chocolate syrup is not very good - jam is better. But it's all a matter of taste. You can use this syrup as a filling in pastries)) I can think of many ways.

My banana pancakes with this syrup:

But let's go back and look again. I still have a Russian label on Hershey`s Strawberry syrup (in fact, the compositions of these syrups are identical). And you yourself can read here the composition in Russian, recipes, as well as the words:

Contains a dye that may have a negative effect on the activity and attention of children.

It's very frightening. Yes, and I think it’s better to try to find products without E in the composition, so I can’t recommend it to lovers of natural products.

Conclusion: You know, I won't buy that syrup again. I'd rather buy 100% maple syrup with 1 ingredient, even though it's even more expensive. But it is much tastier and more natural.

Still, I will give it two stars and recommend it to those who really want to try it. But I DO NOT recommend to those who are looking for natural ingredients, especially considering that such goodies are mostly loved by children, then it is even more worth looking for something natural.

My review of Hershey`s Strawberry Syrup:

Thank you for your attention!

What could be tastier than a scoop of ice cream topped with chocolate sauce! But unfortunately, store topping does not have a useful composition. However, chocolate syrup can be prepared at home without the addition of preservatives and flavor enhancers. Recipes with cocoa are presented in our article. Here we will show you how to prepare a chocolate bar sauce and instant coffee syrup with cocoa.

Chocolate syrup for ice cream

Chocolate syrup is the perfect complement to any sweet dish, from fruit salad to a gourmet whipped cream dessert. And they can decorate cakes, pastries and other confectionery. According to the traditional recipe, chocolate syrup is made from cocoa. But many housewives showed their imagination here too, thanks to which new variants of fragrant topping with chocolate flavor appeared.

How to make chocolate syrup based on cocoa powder, you can learn from the following step-by-step instructions:

• Sift good quality cocoa powder (70 g) to get rid of all lumps.
• Pour a glass of water (240 ml) into a non-stick saucepan and pour in the sifted cocoa.
• Put the saucepan on the fire and bring the water with cocoa to a boil.
• As soon as the mass boils, pour sugar (300 g) into a saucepan, add a pinch of salt and vanillin (1 teaspoon).
• Boil the cocoa for 3 minutes until the sugar dissolves and the mass begins to thicken.
• Pour the syrup from the saucepan into a suitable container.

The chocolate topping can be stored in the refrigerator for up to 1 month.

cocoa chocolate syrup recipe

To prepare a thick chocolate syrup from cocoa, starch is added to it. It does not affect the taste of the dish in any way.

Chocolate syrup is prepared step by step as follows:

• Cocoa (65 g), powdered sugar 100 g, starch (1 teaspoon with a slide), a pinch of salt are mixed in a saucepan.
• All ingredients are mixed and filled with water (250 ml).
• The stewpan goes to medium heat. Its contents are brought to a boil and boiled for another 2 minutes.
• As soon as the syrup begins to thicken, remove it from the heat and add 1 teaspoon of vanilla extract to the chocolate mass.
• The finished syrup is poured into a jar, cooled and stored in the refrigerator. From the indicated amount of ingredients, 300 ml of syrup is obtained.

Chocolate syrup with coffee flavor

This rich, moderately thick syrup has chocolate as the main taste, but it is very subtly set off by the aroma of freshly brewed coffee and vanilla. Chocolate syrup according to this recipe is prepared in the following sequence:

• In a saucepan with a thick bottom, mix the dry ingredients thoroughly: cocoa (2 tablespoons), brown sugar (300 g), salt (0.5 teaspoon).
• Pour water (50 ml), brewed coffee (150 ml), (1 tablespoon) into the dry mass.
• Mix all the ingredients together and add a little milk chocolate (25 g) last.
• Put the saucepan on the fire and bring the mass to a boil. Keep stirring and make sure the sauce doesn't burn.
• After 2 minutes after boiling, the finished chocolate syrup can be removed from the heat. Immediately after that, it must be poured into a clean jar and cooled.

This topping can be stored in a sterile container for several weeks. If after a while it thickens, it can be easily melted in a water bath.

Chocolate bar syrup

To make chocolate syrup, you first need to boil the sugar syrup. To do this, pour water (100 ml) into a saucepan and add 3 tablespoons of sugar to it. When it dissolves, remove the saucepan from the heat. But that's not all, because we need to learn how to make chocolate syrup. To prepare it, 150 g of chocolate broken into pieces are added to sugar syrup, and then butter (25 g) cut into pieces. When the mass becomes glossy and homogeneous, you can add cream (50 ml) and vanilla extract (1 teaspoon) to it. The main disadvantage of this sauce is that it thickens very quickly. Therefore, for serving the next time, it will have to be heated in a water bath.

Chocolate Syrup: Biscuit Impregnation Recipe

Chocolate syrup can be used not only to decorate and improve the taste of desserts and confectionery, but also to impregnate biscuit cakes. But for this purpose it is prepared according to a different recipe.

Chocolate syrup for impregnation of biscuit cake layers is made in the following sequence.

• We are preparing a water bath. To do this, put a large pot of water on the fire. As soon as it heats up, you should install a container of a smaller diameter in a large pan. We will cook in it.
• In the second, small saucepan, cut the butter into small cubes (100 g), pour a tablespoon of sifted cocoa powder and pour condensed milk (150 ml).
• With constant stirring, heat the mass well so that it becomes a homogeneous consistency, and immediately remove the pan from the water bath.
• The syrup should be cooled a little and you can start impregnating the cakes. I wish they were still warm.

Unused toppings can be stored in the refrigerator for up to 1 week.

Chocolate syrup is loved by adults and children. It is used as an independent treat, as well as for preparing a variety of dishes. Desserts with chocolate syrup look like in a restaurant. And it is easy and simple to prepare. We invite you to learn how to make chocolate syrup at home.

Ingredients

Water 300 milliliters cocoa powder 150 grams Sugar 600 grams Vanillin 1 sachet Salt 1 pinch

• Servings: 6
• Cooking time: 10 minutes

Cooking chocolate syrup at home

The easiest way to make chocolate syrup is from cocoa powder. This sweet can be stored in the refrigerator for more than two months. Although usually chocolate syrup ends much earlier.

For cooking you will need:

Water - 300 ml;

Cocoa powder - 150 g;

Sugar - 600 g;

Vanillin - 1 sachet;

To prepare dessert: mix cocoa powder with water and put on a small fire. Remember to stir the mixture constantly so that it does not burn. When cocoa dissolves, add sugar, vanilla and salt. Keep the future syrup on the stove for 3-5 minutes. After this time, remove the mixture from the heat and set aside. Store chocolate syrup in the refrigerator.

Chocolate syrup recipe without cocoa powder

You can make syrup directly from dark chocolate. If you are not a fan of cocoa powder, then this recipe is for you.

Chocolate Syrup Ingredients:

Chocolate at least 75% cocoa powder - 1 bar (80–90 g);

Sugar - 600 g;

Water - 350 ml.

The recipe for dark chocolate syrup is quite simple. First, mix sugar with water, and put the mixture on a slow fire. When the syrup boils, add the grated chocolate to it. Boil the mixture for 10-15 minutes. Once the chocolate syrup has cooled, transfer it to a clean container and place in the refrigerator.

Based on this recipe, you can make chocolate sauce. To do this, it is enough to replace water with milk or cream. In any case, chocolate or cocoa powder syrup is rich, sweet and fragrant.

Desserts with chocolate syrup

Chocolate syrup can be used to make any dessert. It is added to cakes and cookies. But most often the syrup serves as an addition to ice cream, pancakes and cottage cheese desserts. A dish seasoned with such a sauce acquires a chocolate flavor and looks original.

If you want to please children or make them drink milk, prepare a chocolate drink for them. It will retain useful substances. Just add a couple of tablespoons of chocolate syrup to a glass of milk. The child should like it.

Now you know how to make chocolate syrup at home. Such a sweet is prepared quickly, stored for a long time and is suitable for any desserts.