Chocolate syrup runs a little on the pricey edge (for the good stuff), so I thought I'd see how this homemade chocolate syrup recipe someone pinned adds up against the store bought bottled stuff.
The Original Pin
 |
| http://www.onegoodthingbyjillee.com/2012/03/homemade-chocolate-syrup.html#more |
I followed the directions, using all the right measurements and times. I allowed the syrup to cool, then dipped me out a spoonful....
The Pinstrosity
It's okay. Not the best. Definitely not the bottled syrup you get from the store. It has a bit of a bitter aftertaste from the cocoa. So I knew I probably wouldn't be putting it over ice cream. But the site suggested using the syrup for chocolate milk or milkshakes. So I used the suggested syrup to milk ratio and it was kinda gross. So then I added more syrup and that helped some, but there was still that cocoa bitterness to it. And then the aftertaste was weird and it left my mouth feeling fuzzy. I'm not a fan. It's not bad syrup, and I might like it more as I get used to it, but right off the bat it doesn't really measure up to the bottled stuff one bit. Now that I have a jar of it though I don't want to waste it, so I'm going to try putting it in cookies and cakes...we'll see how that works out. In it's favor though...it doesn't have the high fructose corn syrup.
Adding a little more sugar, I think, would help with the bitterness.
ReplyDeleteI make this all the time now! the key is to use really good cocoa... sorry but NOT hersheys... the difference is visible just from looking at the powder. We get our cocoa from the world spice market in Seattle (they ship :P) http://www.worldspice.com/spices/cocoa-powder-valrhona
ReplyDeleteI make homemade chocolate syrup all the time, and even if I just dot some on my finger, plain, it tastes like the store bought stuff. In fact, I have two bottles of it in my fridge, right now. The ingredients are the same, but the proportions are different. Here's the one I use: http://www.hillbillyhousewife.com/chocolatesyrup.htm
ReplyDeleteThanks! We'll try it out.
DeleteI've been making this same recipe, too. I also use Fry's cocoa. It turns out wonderful.
ReplyDeleteFor a spin on it, try adding coconut extract instead of vanilla. Heavenly!
I like Alton Brown's syrup for chocolate milk
ReplyDeletehttp://www.foodnetwork.com/recipes/alton-brown/cocoa-syrup-recipe/index.html
And I agree with others... use GOOD cocoa
I also make Alton Brown's syrup off the food network site...we think it tastes just like the stuff from the brown bottle. Maybe try it?
ReplyDeletemy husband makes chocolate syrup by boiling semi-sweet chocolate chips, soy milk, water, and Karo syrup... it's tasty and works great in shakes and hot chocolate... if you want something for ice cream, I've always melted a couple tablespoons of all natural peanut butter with an equal amount of semi-sweet chocolate chips... i just stick it in a microwave safe bowl for about a minute in the microwave... stir it--microwave maybe 30 more seconds... then pour on ice cream... it gets chewy where it cools, but it's not a sticky taffy-like texture though...
ReplyDeleteI use this same recipe and chocolate syrup loving husband said it was just as good as the store stuff. I like it also.
ReplyDeleteI use the Pinterest recipe and it works EVERY time!! Never had an issue with this pin. And yeah, it tastes delicious!! I use the Hershey's cocoa too.
ReplyDeleteAnother tip from the awesome Alton... to tackle bitterness, add a very very small amount of salt. The salt blocks the bitter flavor receptors on the tongue, making the resulting item 'taste less bitter'. I've used this tip for grapefruit (a pinch of salt instead of tons of sugar) and for coffee (if it tastes burnt, a pinch of salt helps it become tolerable). That being said, I'd love to try a chocolate syrup recipe!
ReplyDeleteI tried this one, I thought it wasn't bitter, but I thought it had a dark chocolate taste to it. It wasn't as thick as store bought, but I enjoyed it. We did use salt as another suggested. I suppose you could add cornstarch to thicken it up, maybe?
ReplyDeleteI've got an old cookbook of my mothers circa 1950 or so, and in it is a recipe for chocolate "sirup" for drinks etc...I am going to try it out and if it's as good as the brown bottle I will a)make a pin and b) share the recipe with y'all!!
ReplyDeleteI have made this using Hersheys and Ghiradellis and both times it has come out good. My kids and husband love it. I have followed the directions to a "T" and it works perfectly.
ReplyDeleteWe make this just because we have a milk allergy to deal with at our house. Guess it's cool that most in the house don't know the difference on taste. :)
ReplyDelete