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Cocoa Syrup Recipe

Cocoa Syrup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 31-40 of 91

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  • on September 02, 2010

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    Thank you Alton.My mom made "chocolate sauce" to put on top of ice cream when I was growing up.I have been unsuccessful locating the recipe.This is better-mom's was kind of gritty.Your's is smooth and it has the same flavor I remember from mom's sauce recipe.

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  • on August 31, 2010

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    Most people reviewing this recipe think you need to add butter to the recipe if you only have "Natural" cocoa powder, this is not the case (I make this recipe regularly. natural cocoa is not the same as dutch processed cocoa, dutch processed has had an alkaline ingredient added to it, so if you think you should be able to make dutch processed cocoa at home right? This is correct. To make dutch processed cocoa at home combine 1 lb. "Natural" cocoa powder with 1.25 oz. Baking soda. For those of you who do not want to do the math this equals about 3/4 tsp. baking soda with 1 1/2 cups cocoa powder, this just so happens to be the amount needed in this recipe, BUT THESE MUST BE COMBINED AND THEN SIFTED TOGETHER AT LEAST 36 HOURS BEFORE MAKING SYRUP or anything using dutch processed cocoa! the only difference is that you may see a small amount of foam when you add the cocoa to the syrup because the acid in the cocoa may still react with the baking soda. For those of you wondering I learned this back in culinary school when they did not want to buy dutch processed cocoa and we had to make it.

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  • on August 16, 2010

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    Does this need to be refrigerated? When I made it, it was perfect, then I chilled it (stored it in the refrigerator, then reheated it (put it in hot water from the tap in a 4 cup measure and now I have crystals/grainy stuff in the last 1/4 of the squeeze bottle. HELP! I thought the corn syrup was supposed tohelp keep it smooth. Not sure what I did wrong but need to dump this out and make more. Any suggestions on what to do next time to avoid this development would be greatly appreciated!

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  • on July 13, 2010

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    Definitely the best chocolate syrup I've ever had. I did use regular cocoa powder, and add two tablespoons of butter, and it worked great. I will never buy chocolate syrup from the store again.

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  • on June 03, 2010

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    First off I am an Alton Brown fan. The man understands KISS theory (keep it simple stupid and is a culinary NERD (a good thing. The first time I made this recipe I used Hershey's cocoa powder and it turned out better than what I find at the corner store. This recipe is also the reason both of my nephews love my hot chocolate, chococlate milk, and just about everything else that has the word chocolate in it. Like I said,"THIS STUFF RULES!!!! I also have a picture of my grandmother chugging her christmas present which happened to be a bottle of this chocolate syrup. Mr.Brown I also happen to be a homebrewer as well as a friend of the brewmaster(Joel Halblieb of the Bluegrass Brewing Co. 636 East Main st. Louisville,Ky 40202 (502584-2739. If you want to do a show on how to brew beer and prepare some good eats with it with people (who are big fans by the why share your passion, please use the contact info I have provided.

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  • on March 25, 2010

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    ... and if you shop like my family, that's a given, just follow the recipe as normal but, right after you add the natural cocoa powder that you'll most likely be using, add two to three tablespoons butter (salted or unsalted, it doesn't matter cold. This will insure that the powder doesn't granulate within the liquid since you're giving the syrup its much needed fat content. I tried this on the second batch I made (first batch didn't even think of it at the time, and the taste was so good, I didn't even bother with ice cream or even making chocolate milk half the time, I just poured it on a spoon and licked it off.

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  • on March 12, 2010

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    Hands down. Getting rid of HFCS in our diet, so now we have another recipe. Tastes great in our homemade Bailey's Irish Cream clone recipe.

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  • on March 02, 2010

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    I LOVE THIS RECIPE... and it is so adjustable. I'm diabetic, so I make it with agave syrup instead of the sugar and corn syrup. It is so chocolatey and it doesn't take much of it to take care of any craving. 10 g of my version is about 18 calories and 4 carbs. You just can't beat that. 16 g is plenty to be decadent. PLEASE TRY IT!!!

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  • on February 21, 2010

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    OMG!!!!! I will NEVER buy chocolate syrup again. I have been ruined by this recipe! It is SO good! And SO easy! WOW! I heart Alton Brown!

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  • on February 18, 2010

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    I thought I'd out think the recipe and use the sugar substitute that measures like sugar. When I added the cocoa, it seized up and got so thick it looked like frosting! Did NOT work. I'll trust Alton and deal withthe calories next time.

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