Ingredients:

  • 1 cup Granulated Sugar (or Caster Sugar)
  • 1/2 cup Unsweetened Cocoa Powder (Dutch-Process recommended)
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Water (filtered)
  • 1 tablespoon Pure Vanilla Extract

Instructions:

  1. Whisk the Dry Base: In a medium saucepan, vigorously whisk together the granulated sugar, cocoa powder, and fine sea salt until thoroughly combined and absolutely no lumps of cocoa remain. This prevents lumps when the liquid is added.
  2. Add the Liquid: Pour the measured water into the dry mixture. Continue whisking slowly until the mixture is uniform and resembles a thin, chocolatey slurry.
  3. Heat the Mixture: Place the saucepan over medium-high heat. Continue to whisk constantly, ensuring you scrape the bottom and corners of the pan to prevent scorching.
  4. Bring to a Boil: Bring the mixture to a rolling boil—a boil that continues even when you stop stirring.
  5. Simmer: Once boiling, immediately reduce the heat to medium-low (a gentle simmer). Allow the syrup to simmer gently for 5 to 8 minutes to dissolve the sugar and concentrate the mixture. Remove from the heat.
  6. Add Vanilla: Stir in the high-quality vanilla extract.
  7. Strain (Optional): If absolute smoothness is desired, pass the hot syrup through a fine-mesh sieve into a clean container to catch any residual cocoa solids.
  8. Cool Completely: Allow the syrup to cool at room temperature for about 30 minutes, then cover and transfer to the refrigerator.
  9. Chill and Thicken: Chill the syrup for at least 2 hours or, ideally, overnight. The syrup will thicken substantially as it cools, achieving its desired velvety consistency.
  10. Store: Transfer the chilled syrup to a clean, sterilized jar or airtight bottle. Store in the refrigerator.