[CH] Hot Chocolate Syrup
Chad A Gard (gard@indy.net)
Fri, 15 Feb 2002 10:21:10 -0500
This is still a work in progress, but I was inspired the other day by an
episode of "Good Eats" (about cocoa powder, not chiles - Alton Brown isn't
that cool of a guy). I started with his "Cocoa Syrup" recipe, but I
modified the process and order of things a little bit, as well as added
some more
Hot chocolate Syrup
1 1/2 cups water
3 cups sugar
3 dried habaneros, ground
1/2 dried cayenne, ground
1 1/2 cups Dutch-processed cocoa
pinch teaspoon salt
2 tablespoons light corn syrup
1 tablespoon vanilla extract
Use a heavy-bottomed small pan. I used a 3 qt saute pan, but a saucepan
would work, and a sautuse would probably be best. Sift cocoa powder and
ground habaneros, and ground cayenne togeather (close eyes). Bring water
and sugar to a boil. whisk in pepper/cocoa mixture. whisk in salt and
corn syrup, and continue whisking until all solids have dissolved and it's
smooth. Reduce for about 5 minutes, then add vanilla. Reduce for another
5-10 minutes, until it coats a spoon.
Strain and cool - if you happened to have a handy squeeze bottle (I
didn't), it'd probably be best to funnel the syrup into it while still
warm. If it gets a little too thick, you can warm it up by setting the
container in hot water for a few minutes, or nuking it for about 20 seconds
(I'd recommend the former).
good on ice cream, peanut butter, strawberries and brownies. You could use
more or less peppers per your preference, if you'd like. I'm still futzing
a little with it, but if you try it and make any improvements, I'd like to
hear about them.
Chad Gard, KB9WXQ
INCHASE: http://www.inchase.org Co-founder
SCOA: http://www.stormchasersofamerica.org Member #3
INSWA: http://www.insw.org Unit #21