Gastronomixs

Cocoa syrup

This syrup has a very pronounced chocolate flavour, a strongly contrasting colour and a beautiful shine. It is sure to add plenty of cachet to your desserts.

Cocoa syrup

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Ingredients

100

g

sugar

60

g

glucose

85

g

water

10

g

cocoa powder

30

g

dark couverture chocolate

25

g

water

Preparation method

  • Mix the sugar, glucose and 85g water in a pan and heat to 115°C. Use a thermometer to check the temperature.
  • Remove from the heat, add the cocoa and couverture and stir thoroughly.
  • Cool quickly with the remaining 25g water and leave to cool down with the syrup covered.
  • Pour into a squeeze bottle or pour into a small plastic tray so that you can brush it onto the plate later.

Serving suggestions

  • As part of a dessert.
  • As a garnish for pastries.
  • The syrup can also be brushed onto the plates with a brush.

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