Go to the Recipe: Chocolate Syrup
Which Cacao Barry are you using, there's a few to choose from?
won't the starch from the cocoa hydrate and make this a gloopy thing overnight?
Not in our experience.
Would love to see how y’all would go about making a caramel syrup for coffee. I’m wondering if you’d just make the same simple syrup with glucose, and add a caramel sauce made with heavy cream after?
How long can this be out of the fridge? I made it yesterday and put it in a squeeze bottle for use in my morning mochas, but it firms up and becomes impossible to squeeze. I can’t see why it needs to be refrigerated since all the ingredients are theoretically shelf stable.
Hello Dan. The syrup can be stored at room temperature for up to 3 days no problem! We do recommend if storing for longer periods of time to do so in the refrigerator. But remember to bring to room temperature before using by either tempering it for a couple hours at room temp or warming in a pan or microwave. Note: Though all the ingredients are theoretically shelf stable on their own, when combined fermentation may occur under the right conditions. No need to be nervous about storing at room temperature for a few days though!
Hi Dan! If you want a thinner sauce you can modify it slightly. Bring the cocoa powder down to 100g and the milk chocolate to 40. Thats the ratio we use at my coffee shop with dark chocolate instead of the milk. But it will still be thicker, but loose enough for a squeeze bottle.
Could the glucose syrup be replaced with sugar? If so, what's the conversion and how would I prepare it? Thank you!
