Ingredients:

  • 1 cup Filtered water
  • 1 cup Granulated white sugar
  • 0.5 cup High-quality unsweetened Dutch-process cocoa powder
  • 2 oz Semi-sweet chocolate bar, finely chopped
  • 0.25 tsp Fine sea salt
  • 1 tsp Pure vanilla extract

Instructions:

  1. In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cocoa powder, and fine sea salt while dry to remove large clumps.
  2. Gradually whisk in the water over medium heat. Bring the mixture to a gentle simmer, avoiding a rolling boil to prevent scorching the cocoa solids.
  3. Simmer for 8 minutes, whisking occasionally, until the liquid reduces slightly and develops a dark, reflective sheen.
  4. Remove the pan from the heat. Add the finely chopped semi-sweet chocolate and vanilla extract. Let sit for 30 seconds, then whisk until the chocolate is fully melted and emulsified.
  5. Allow the syrup to cool completely; it will continue to thicken as it reaches room temperature. Store in a glass jar or airtight bottle in the refrigerator.