Kyoto Chocolate Syrup

Kyoto Chocolate Syrup

• 1 ½ cups of cane sugar
  
• ¾ cups of raw cocoa powder
  
• Dash of sea salt
  
• 1 cup of hot water
  
• ½ fresh vanilla bean (minced)
  

In a small saucepan, blend the sugar, cocoa powder and salt. Slowly add in water, stir constantly with a wisk to make sure the mixture is smooth. Cook over low to medium heat until just before your chocolate starts to bubble (you should see one or two bubbles come to the surface). Remove from heat and stir gently for 3 minutes. Add in minced vanilla. Cool. Pour into a sealable container and place in the refrigerator. Great on ice cream or as an addition to beverages.