We make quite a bit from scratch around here, but homemade chocolate syrup might sound a little over the top, even for a crunchy girl like me.
That's only because you haven't tasted this.
We tried this recipe a couple of years ago, thanks to Alton Brown. It is the holy grail of chocolate syrup. You will never buy Hershey's again. Trust me on this one.
I follow Alton's recipe to the letter, except for the straining. I only skip that because I'm lazy. I highly recommend using the best cocoa you can get. (Whole Foods has some terrific Dutch-processed cocoa. But this is top-of-the-line grocery store cocoa because I forgot it at Whole Foods. It's still good.) Reduce the syrup only slightly -- you aren't making candy. It will thicken significantly as it cools.
Alton has freed me to use butter and Pam and thanks to him, I own and use a coffee grinder, a digital meat thermometer and vast quantities of Kosher salt. He also showed me how to make a mean prime rib. And since I haven't eaten meat since 1992, that's saying a lot.
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4 comments:
This sounds delicious! I might just have to try this myself!
I'm betting I'll be loving ya once I make some of this.
HA HA HA! There's a coffee grinder, meat thermometer, and kisher salt at our house, too. HA! Oh, and last year we got that handy calorie-displaying food scale. The digital one. The kitchen store owes its renewed livelihood to Alton Brown.
Oh my, are you kidding me? I've been trying to get rid of high fructose corn syrup in my diet and the one thing I haven't been able to drop is the chocolate syrup because I love it so. I must go buy some cocoa now! :)
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