Makes about 20 ounces.
3 cups filtered water
¾ cup cane sugar
¼ cup raw agave syrup
1 ½ cups raw cacao powder
⅛ cup cocoa butter tabs (optional)
1 tsp vanilla extract
dash of sea salt
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Combine the water, sugar and agave in a saucepan over medium-high heat, stirring to dissolve. Whisk in the cacao powder and continue whisking/stirring until the sauce begins to boil, scraping the bottom so that the powder doesn’t settle and burn. Be sure to cover the pot while the chocolate sauce is cooking. Reduce the heat to medium-low and simmer for 20 minutes. Sauce will smooth out and begin to thicken. Test a few drops on a spoon and continue cooking if still grainy.
Remove from the heat and add the vanilla, salt and cocoa butter, if using. Stir to melt and incorporate the cocoa butter. Cool to room temperature, stirring occasionally to break up the film on the top. Store in an airtight container in the refrigerator for up to two weeks. Enjoy with your choice of dairy as a hot chocolate, mocha, or chocolate milk, or use in any way you would a store-bought chocolate syrup or sauce.N
By: S. Michal Bennett
Photography by: Joel Riner
As seen in the 2025 Winter/Spring edition
