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Chocolate Syrup

  • 3 cups Dutch baking cocoa
  • 5 cups Granulated sugar
  • 6 cups Water
  • 2 tsp Vanilla bean paste
  • 1 pinch Salt

Bring water to a boil, add vanilla and cocoa. Remove from heat, cover and let steep for 10 minutes. Whisk in sugar and salt until fully dissolved then strain through cheesecloth or fine tea strainer. Bottle and refrigerate for up to one month.