Monday, July 1, 2013

DIY All Natural Torani Style Chocolate Syrup

Raise your hand if you love CHOCOLATE!
We certainly do.
My husband likes buying the Torani Dark Chocolate syrup to put in his coffee, and I understand why- it's completely delicious.
It's also expensive and contains GMO's, so I've been looking for a good substitute. Nothing commercially sold spoke to us, so I found THIS RECIPE from Deliciously Organic and adapted it.
John says it tastes exactly like the Torani syrup, which is super sweet of him and we have loved using it in our coffee.
I want to note, before we get into the recipe, that I tried subbing in honey instead of sugar, but found it to be very evident. If you really like the taste of honey and will be using the syrup over ice cream or in chai tea, then it would be awesome. Otherwise, I didn't think the honey tasted right with coffee.
You will need...
1 1/3 c. All Natural or Organic Cocoa Powder (or carob, if you prefer)
1.5 c. water
2 c. Organic sugar or Sugar in the Raw
1/4 tbs. Vanilla extract
dash of salt
Combine all of your ingredients over medium to high heat in a saucepan and begin mixing. It will be quite clumpy at first.
Bring them to a slow boil, continue stirring.
Eventually, they will be well mixed. Allow to continue with a slight boil, mixing every so often. Total time should be between 2 and 10 minutes.
Once you reach the desired consistency, you're done! I wanted mine to be quite thick like the Torani syrup we purchased, but you can also let it be more thin or thicker, even fudge like. It does get very sundae style fudge-ish if you leave it to boil long enough. For this consistency, I boiled and stirred about 7 minutes.
Mine is thick enough to remain on the fork!
Transfer your sauce to the storage of your choice, we put ours in little jars but I'd like to find something with a smaller spout. Perhaps an old glass salad dressing jar would be better.
Remember to always refrigerate your syrup! It should keep for about 3 weeks. Use over ice cream, in hot drinks (cocoa, coffee...) or whatever you like chocolate syrup on!
All the best, and as always, thanks for reading!

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