Homemade chocolate syrup is often too thick or doesn't have enough chocolate flavour. There is a simple, singleingredient trick that you can do when making your chocolate syrup that will improve the consistency, flavour and stability. In fact, this method was invented in 1928 and was the original formula for Bosco Chocolate Syrup. It is simple enough that anyone can do it, and it really makes a better chocolate syrup.

Recipe for Chocolate Syrup
200 g Cocoa Powder
1100 g Sugar
800 mL Water
1/4 tsp (1g) alphaAmylase Powder  
Makes roughly 1.5 to 2.0L

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*Getting Started Making Soda*
If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions.

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Camera Gear
Panasonic GH6 w/ 1232mm F2.8 (primary)
Olympus EM1 MkII w/ 1240mm F2.8
Olympus EM5 MkIII w/ Leica 25mm F1.4

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