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Chocolate Syrup

Our three-ingredient chocolate syrup is as simple as it gets. Drizzle over desserts, stir into chocolate milk, or make ice cream soda or egg cream.



  • 1/4 cup SCHARFFEN BERGER Unsweetened Natural Cocoa Powder plus 2 tablespoons
  • 1/2 cup granulated sugar
  • 1/4 cup hot water plus2 tablespoons


    1. Combine the cocoa and sugar in a small bowl. Add 2 tablespoons of the hot water and stir until smooth; add another 1 to 2 tablespoons water if necessary.

    2. When the cocoa mixture is completely smooth, add the remaining hot water. Whisk until the sugar and cocoa have completely dissolved.

    3. Transfer to a small storage container and refrigerate until ready to use.

    4. Store in the refrigerator for up to 1 month.

Featured In This Recipe

Made from perfectly roasted and well-aged beans, our 100% cacao powder is the perfect base for rich desserts and gourmet hot chocolate.

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