Sizzlefest: Sunday 2 February 2020
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in January for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on February 8th via email.

Chocolate Syrup

Recipe by Tad Lombardo

This syrup is for including in the Irish Cream recipe. It can also be used as a topping for ice cream and cakes!

  • 1 cup unsweetened cocoa powder
  • 1 cup caster sugar
  • 1 cup cold water
  • ½ tsp sea salt (or to taste)
  • 1 tbsp vanilla extract
  1. In a saucepan, whisk together the cocoa powder and sugar until well combined.
  2. Add the water and ¼ teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
  3. Continue boiling until mixture thickens, about 3 to 4 minutes.
  4. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool).
  5. Taste and stir in additional salt until dissolved, up to ¼ teaspoon, if desired.
  6. Remove from heat and stir in the vanilla extract and allow to cool.

Note: This chocolate syrup can be stored in an airtight glass container in the refrigerator for 1 month.

Get Your Ingredients