Premium Chocolate Syrup
by Atucún Culinary Team•Culinary Team
Turn real cacao nibs into a rich, velvety chocolate syrup for coffee, ice cream, and desserts — no cocoa powder, no additives, just three core ingredients.
Ingredients
1/2 cup Atucún cacao nibs
1 cup granulated sugar
1 cup filtered water
1 tsp vanilla extract
Pinch of sea salt
Instructions
- 1
Combine cacao nibs and water in a saucepan
- 2
Bring to a gentle simmer and cook for 10 minutes
- 3
Strain through fine mesh sieve, pressing solids to extract maximum liquid
- 4
Return liquid to pan and add sugar
- 5
Simmer until sugar completely dissolves and mixture thickens (5–8 minutes)
- 6
Remove from heat and stir in vanilla and salt
- 7
Cool completely before transferring to airtight container
Pro Tips
Store refrigerated for up to 2 weeks in an airtight container
If syrup thickens too much when cold, gently reheat or thin with a little water
Double the batch for holiday gifting or entertaining
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