Rich and Deep Dark Chocolate Syrup
Make a Rich, Less Sweet Dark Chocolate Syrup (Perfect with Croissant Dough!)
This is a homemade chocolate syrup recipe made with premium dark chocolate, reducing sugar and emphasizing a deep, rich flavor. It’s incredibly delicious when spread generously on freshly baked croissants or bread. Enjoy a more sophisticated and healthier alternative to store-bought chocolate syrups.
Making Chocolate Syrup- 60g Dark Chocolate (70% cacao or higher recommended)
- 20g Sugar (adjustable to taste)
- 180ml Milk
- 60g Unsweetened Cocoa Powder
Cooking Instructions
Step 1
The dark chocolate we’re using today is from ‘Daskalides,’ a Belgian brand sold at Costco, with a 72% cacao content. We recommend using dark chocolate with a high cacao percentage for a richer chocolate flavor.
Step 2
Place the 60g of dark chocolate in a bowl. Melt it gently over a double boiler (bain-marie) by placing the bowl over a pot of simmering water. Maintain a low heat to prevent the chocolate from burning, and stir until it’s smooth and lump-free.
Step 3
Once the chocolate is completely melted, add the 20g of sugar. Stir gently until the sugar crystals dissolve and are well incorporated into the chocolate. You can adjust the amount of sugar to suit your preference, balancing the chocolate’s bitterness and sweetness.
Step 4
Now, let’s combine the liquid and powder ingredients. Pour about two-thirds (approx. 120ml) of the total 180ml of milk into the saucepan. Then, sift the 60g of unsweetened cocoa powder over it. It’s crucial to mix this thoroughly to avoid any lumps and ensure a smooth consistency.
Step 5
After the cocoa powder is well incorporated and lump-free with the chocolate mixture, add the remaining one-third (approx. 60ml) of the milk. Stir continuously over low heat until the mixture becomes smooth, glossy, and reaches a syrup consistency. Gently simmering will help achieve a thicker syrup.
Step 6
And there you have it – your homemade dark chocolate syrup, boasting a sweet and deep flavor! It will be slightly thinner when warm, but will thicken to a perfect consistency as it cools.
Step 7
The finished chocolate syrup is absolutely divine when served with freshly baked bread or warm croissants. It’s also fantastic drizzled over pancakes or waffles.
Step 8
You can store the homemade chocolate syrup at room temperature for 1-2 days. After that, it’s essential to refrigerate it. If the syrup hardens in the refrigerator, you can gently re-melt it using a double boiler or a short burst in the microwave to enjoy it in its smooth, original state.
