Nomad Chocolate – How to make chocolate syrup

With endless application possibilities chocolate syrup is easy to make. Perfect for hot chocolate, mocha, ice- cream toppings, strawberry dipping or baking. You will need – 400g of Nomad Chocolate West Africa 45% Dark – 500ml of almost boiling water…

Nomad Chocolate - How to make chocolate syrup

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With endless application possibilities chocolate syrup is easy to make. Perfect for hot chocolate, mocha, ice- cream toppings, strawberry dipping or baking.

You will need
– 400g of Nomad Chocolate West Africa 45% Dark
– 500ml of almost boiling water
– Blender
– Spoon
– Squeeze Bottle to store syrup

Method:
– Pour cacao powder in the jug
– Add hot water
(almost boiling)
– Stir to combine cacao powder with water
– Blend all together until cacao powder and water are well combined
– Pour into squeeze bottle
– Store in the fridge up to 7 days

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