Adapted from Alton Brown’s Cocoa Syrup (1/3 recipe)
1/2 cup Valrhona cocoa powder
1 cup sugar
1/2 cup water
1 teaspoon vanilla extract
Pinch of salt
2 teaspoons corn syrup
Sift cocoa powder into a pot. Add sugar and water. Stir and bring to a boil. Add salt and corn syrup. Reduce heat and simmer until thickened slightly. Stir in vanilla and strain mixture into a bowl. Cool to room temperature and refrigerate.
Notes
Natural cocoa powder (non Dutch-processed) can be used but I don’t like the flavor very much, especially in mochas.
Forgot to add the corn syrup once and the cocoa syrup was not thick enough. However if you reduce the syrup to much while cooking it will be to thick and a little difficult to stir into beverages or drizzle over desserts. Need to figure out a way to prevent the sugar from sinking to the bottom of the jar and “crystallizing”.
