Use this syrup as a base for hot cocoa, hot fudge, chocolate milk, pastry decoration, and even in the pastries themselves!
- | 10 mins
- | 12 servings
- In saucepan bring water to low simmer.
- Add Rodelle Gourmet Baking Cocoa, whisk until smooth, turn heat off.
- Add powdered sugar and whisk to incorporate.
- Add Rodelle Vanilla Extract, whisk to incorporate. Bruno shows you how.
- 1 cup water
- 1 1/2 cup Rodelle Gourmet Baking Cocoa
- 3/4 cup powdered sugar
- 2 tsp Rodelle Vanilla Extract