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This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
Cocoa Powder – 25gms (1/4Cup)
Sugar – 60gms (1/4Cup)
Water – 55gms (1/4Cup)
Vanilla Essence – 3/4Tbsp
Salt – A Dash
Mix cocoa powder, sugar and water till there are no lumps. Heat the cocoa mixture on low flame till the syrup reaches 110oC (One thread consistency) on candy thermometer (it took 7 minutes). Switch off the flame. Add salt and vanilla essence to the chocolate syrup and mix well. Cool to room temperature and transfer the syrup to a jar or bottle & store.Enjoy the chocolate syrup as topping on ice creams and sundaes.
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