Chocolate Syrup Recipe from Cocoa Powder
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Homemade chocolate syrup is often too thick or doesn't have enough chocolate flavour. There is a simple, single-ingredient trick that you can do when making your chocolate syrup that will improve the consistency, flavour and stability. In fact, this method was invented in 1928 and was the original formula for Bosco Chocolate Syrup. It is simple enough that anyone can do it, and it really makes a better chocolate syrup.
Recipe for Chocolate Syrup
200 g Cocoa Powder
1100 g Sugar
800 mL Water
1/4 tsp (1g) alpha-Amylase Powder
Makes roughly 1.5 to 2.0L
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Great, informative episode like always! Thank you!
Collaboration?
Loved the image of overflowing chocolate
This video is PERFECT for my problem- Thank you!
13:23 would have been the perfect timing to insert a cat yowl stock sound effect.
(Boiling )then reduce to simmer ….causes scorching very easily. Lower heat levels will make better syrup.
WOW you learn something NEW everyday
Thank you!
a very good production and informative video...thank you
Is there any difference between using Dutch Processed Cocoa Powder versus "regular" Cocoa powder.
Have you experimented using dutch processed cocoa, which is washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7?
Yes, they say that is soluble cocoa, but the starch still swells creating that puddling like texture. Some of the cocoa powders I used in the video were Dutch processed.
Very informative. Would you please let me know which preservative is to be used if made for commercial purposes & the dosage ? Thanks
Very cool! Always wanted to make my own chocolate syrup. To adjust the thickness (for a sauce) I assume you would add more sugar?
This recipe does make a fairly thin syrup but you can add more sugar, though at a certain point the sugar won't dissolve. For a thicker chocolate sauce skip the amylase enzyme but for mixing in drinks definitely use it.
a note on that Seinfeld episode, given how the writers of the show based things off of biographical info... i'm betting that "ubet" is actually one of the writer's pin codes. (Given how Bosco is 5 characters and too long for most PIN numbers, and the ubiquity of Fox's "U-Bet" in NY egg creams.)
I wonder if I use the sugar-free solution (the one you show in a different video) if I would still need the amylase ?
The amylase is still necessary as the starch causes the thickening, not the sugar.
Great video!, I have some questions: Can I use liquid alpha-amylase? And how much should I use?
Thanks, and yes you can and-just guessing here-but I suspect 1 mL would be sufficient for a 2L batch. It is going to be roughly equivalent to powdered versions.
Is sugar required? I considered using this recipe but substituting the sugar for allulose.
The sugar free recipe can be used, here is the video, it uses allulose: th-cam.com/video/2V9ZGT4ibhg/w-d-xo.html
Would this work with chocolate chips? We like a little mouthfeel from the cocoa butter but don’t want the amylase to react poorly.
Sure, amylase doesn’t break down fats, that is a different enzyme called lipase
trop cool ce vidéo btw just got my vanillin yesterday Mr Darcy! going to mix a 10% solution in PG today :) can't wait to vanillize everything haha!
Thank you for sharing. What is the shelf life and does it need to be refrigerated?
You are welcome. Kept in the fridge, it lasts at least a month.
can i try some "germinated graines " juice as a substitut to "enzym" ??
You can try it, though it may not be as effective or take a longer time, but experimentation is good.
So on the enzymes - you say "really slow." Do you have graph/chart for how long they would take? At room temp (72F/22C) would they need in the realm of overnight, or a few days? Possibly a declining temp profile of coming off the boil, pitching in the enzyme when you get into range, then letting it sit until your pot hits room temp?
Depends on the enzyme activity (AGU) there are many different versions of amylase. I've found using the overnight method in a warm thermos gets the job done, but nothing beats the high-temp amylase. Add all of it before you bring it to a simmer and let it do that for 10 to 15 minutes and it is done.
@@Artofdrink I am just trying to think of the most hands-off method possible for making a good chocolate syrup. I was thinking heat to boiling, mix in the chocolate and sweetener, kill the temp, then cover and let the temp coast down, then add the enzyme - I have a thermometer with an alarm, at any rate.
I look forward to seeing what you have to say (eventually) about artificial sweeteners. I've used some of the recipes in your book and subb'd in fake sugar and they have done surprisingly well, although sugar lends a particular texture, which isn't something I expected. You alluded to a future video about that, so I look forward to it.
@@donnhussey568 That method should work fine, I've found it takes a fair amount of time for the liquid to cool down. And the low-calorie sweetener video is coming soon, currently scripting it and ordering difference sweeteners to try.
the work you put in is greately appreciated!@@Artofdrink
Yeah but how do I make it taste like Lindt?!? =]
Where do I buy alpha amylase? Thank you!
beer brewing diy stores, fancy groceries also maybe.🤷♂
ok, and if you can't get a hold of this enzyme then what?
How do make them shelf stable?
You can use a preservative like this th-cam.com/video/ig754vu8F9U/w-d-xo.html but you need to adjust the ph carefully to around 4.3 to 4.5
@@Artofdrink so basically more citric acid?
@@viveksonar9348 yes, just a tiny amount. If you watch this video, th-cam.com/video/2V9ZGT4ibhg/w-d-xo.html I use a mixture of citric acid and sodium citrate to get a final pH of about 4.0, you can use a similar mixture and use less. It should work fine..
@@Artofdrink Ok Ok Will Try.
👍👍👍👍
BOSCO! BOSCO Jerry
I've made chocolate syrup plenty of times and never used anything like this. Mine never thickens. I call BS
There are at least a dozen patents on this, so maybe you are just using really cheap cocoa powder