• 75g chocolate 62% cocoa solids
  • 175ml warm syrup
  • ½ teaspoon of vanilla extract or 1 tablespoon rum


  • 450g granulated sugar
  • 600ml water


  1. Melt the chocolate in a pyrex bowl over a saucepan of barely simmering water.
  2. Remove the bowl and whisk in the warm syrup and flavouring of choice.
  3. Place the sugar and water in a saucepan and bring slowly to the boil.
  4. Stir several times as it comes to the boil to encourage the sugar to dissolve. Allow to boil for two minutes.
  5. Cool and store covered in the fridge. It keeps for several weeks.