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. Note: After grinding the cardamom finely in a spice grinder, you'll have to sift out the fibrous threads. Yes, it's worth it.This recipe first appeared in Season 1 of Good Eats.
Pulse the cocoa powder and salt in the bowl of a food processor several times until smooth.
Whisk together the sugar, water, and corn syrup in a medium saucepan and bring to a boil over medium heat.
Turn the food processor on and let it run continuously while carefully pouring the boiling-hot sugar mixture into the feed tube. Follow with the vanilla and cardamom.
Let cool for 15 minutes before transferring via funnel into a large squeeze bottle.Then cool completely before refrigerating for up to 3 months. Or divide into two containers, refrigerating one, stashing the other in the freezer where it will keep indefinitely. Unless, of course, you come back and eat it the next day.