Sunday, November 9, 2014

Homemade Chocolate Syrup

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Last week, my friends and I went to Dagupan for the blessing of our friend's spa.  It was Sunday and we were supposed to get off Sunday night but we enjoyed our stay and decided to spend the night inside the spa.  In a way, it's a good decision because of the heavy traffic from North to Manila.  People who spend their All Souls Day in the province are going back to Manila on Sunday.

Monday, we had our breakfast at a local turo-turo and went off to Manila.  It was almost lunch time when we arrived in Manila and we decided to had our lunch in this famous restaurant in Kapitolyo, Pasig.  We took our order and finished it.  Then, this stack of pancakes arrived with a generous amount of locally made chocolate hazelnut toppings it was good, specially the chocolate hazelnut.

This afternoon, I crave for something chocolaty and remembered that chocolate hazelnut pancake topping I ate.  I know I don't have hazelnut on stock but I'm sure the chocolate blocks is always present in our fridge.  Since I only got unsweetened chocolate on hand, I better make good use of it.  I also found a brick of all purpose cream and a can of full cream evaporated milk in our dining table, so I said, this is it.

This is a nice substitute if you don't have does chocolate hazelnut spread or chocolate syrup.  You may use semi-sweet chocolate or milk chocolate if you have but this recipe uses sugar so using different variety of chocolate you must adjust the added sugar.  You can use a ladle of this on your ice cream, pancakes or as a chocolate dipping in your cut fruits.  In my case, I simply dipped a teaspoon in it, swirl it for a moment and dunk it in my mount.  A quick dessert or a quick way to satisfy my sweet tooth.


250 milliliters                             All Purpose Cream (Nestle)
6 Tablespoons                            Full Cream Evaporated Milk (Alpine)
1/4 cup                                      Salted Butter
3/4 cup                                      Sugar
230 grams                                  Chopped Unsweetened Chocolate Block
pinch of salt


In a saucepan, combine all purpose cream, evaporated milk and butter.  Boil and simmer for 3 minutes.  Add sugar, continuously stir and simmer for another 3 minutes or until the sugar melts.  Switch off heat and add chopped chocolates and salt.  Let it as is for 5 minutes.  After 5 minutes, vigorously mix until the mixture is smooth.  Let it cool and transfer in a clean container.

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