Reprinted from The Blood Type Diet Website (

Cocoa Syrup


A corn-free chocolate syrup.

  • 3 Cups Sugar
  • 1 1/2 Cups Water
  • 2 Tablespoons Rice Syrup
  • 1/4 Teaspoons Kosher Salt
  • 1 1/2 Cup Dutch Process Cocoa Powder
  • 1 Tablespoon Vanilla Extract (check for glycerine or corn syrup)
How to make it:
  1. Bring sugar, water and rice syrup to a boil.
  2. Whisk in salt and cocoa powder into water mixture until you obtain a smooth sauce. This will take some time until the cocoa butter melts.
  3. Add the vanilla extract.
  4. Return to a boil with high heat and then reduce heat to medium.
  5. Let the mixture reduce until thickened.
  6. When thicker but still a little watery, pour into a squeeze bottle.
  7. Let cool for several hours opened to release condensation.
  8. (I save time by cooling the saucepan in a large bowl of ice water.)