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Course: Sweets
Keyword: Chocolate, Chocolate Syrup: Reloaded, Desserts, Sauces

Chocolate Syrup: Reloaded

Chocolate Syrup: Reloaded
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 3 cups
Not only does this version of my classic chocolate syrup follow a much simpler procedure (whip out that food processor, people), it also features another improvement in the form of black cardamom.
What does black cardamom taste like? Like somebody put a menthol cigarette out in a cup of dark, sweet coffee into which one drop of pine resin had fallen, and some dirt...only in a good way. Basically, it makes the chocolate taste even more chocolaty, which is what we want.
Best served over ice cream, in chocolate milk, on french fries and fruit salad, in coffee, and all over breakfast cereal.
This recipe first appeared in Season 1 of Good Eats.
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  • 1 1/2 cups Dutch-process cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups water
  • 3 cups sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon vanilla extract
  • 2 teaspoons finely ground and sifted black cardamom

Specialized Hardware

  • Digital kitchen scale
  • Food processor
Chocolate Syrup: Reloaded
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 3 cups


  • Place cocoa powder and salt in the bowl of a food processor and pulse to break up lumps.
  • Bring the water, sugar, and corn syrup to a boil over medium heat in a small saucepan.
  • Turn the food processor on and let it run continuously while carefully pouring the boiling-hot sugar mixture into the feed tube. Add the vanilla and cardamom.
  • Let cool 15 minutes and then funnel into a squeeze bottle. Serve immediately or store in the refrigerator until ready to use.
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