After successfully recreating my mother’s tejbegríz, I got the idea of making my own chocolate syrup to intensify the re-experiencing of my unforgettable childhood. (´･ω･`) This works great as a dip for bananas, a dressing for túrós rétes, Greek yogurt, you know, pretty much anything that’s good with chocolate.
And if you’re worried about the taste, don’t worry… this tastes exactly like the real thing. And if it doesn’t, you can always add more sugar.
1 cup water
1&1/2 cup (300g) sugar
1/2 cup (50g) cocoa powder
1/4 tsp salt
1/2 tsp vanilla extract
1. Bring water to a boil.
2. Add sugar and cocoa powder to boiling water with a pinch of salt, bring it back to a boil (it should bubble up quite a bit) and whisk on medium-high for about 3-4 minutes until desired consistency. Be careful not to cook for too long, or else the cocoa’ll burn and it’ll taste awful.
3. Take off the heat and stir in vanilla extract.
4. Let it cool before pouring into a suitable container and storing in the fridge for up 2 months. (It will thicken slightly after it cools in the fridge for a day)
Super easy to make, and you may even be able to substitute honey for sugar if you want more of a honey-like flavour. If it tastes too bitter and adding more sugar does nothing to help, that means you cooked for too long and the cocoa burnt. If it isn’t thick enough, that means you didn’t cook for long enough. Getting it perfect may take a few tries!
And yeah, it will rise quite a bit during the cooking process. This is normal, don’t be afraid, just keep stirring for as long as you can without burning the cocoa!