Use Chocolate Syrup to add chocolate flavour to your drinks. Texture is liquidy but not thick.
Use Chocolate Sauce as decoration topping or walling for your drinks, cakes, bread, ice cream etc.

RECIPE
100% Unsweetened Dark Chocolate (Cocoa) 100g
Milo or Ovaltine 50g
Hot Water 200ml
Sweetened Condensed Milk 1 can (approximately 370g)
Evaporated Milk 1/2 can (approximately 200ml)

Yield: 700800ml of chocolate syrup.
Application: Mix with drinks using chocolate syrup. Easier for use with iced drinks. Liquid form rather than powder form. You will not need to use hot water to dissolve your dark chocolate powder. Refrigerate for up to 23 weeks. You will have a delicious chocolate syrup anytime you feel like having mocha etc. Refrigerated, the texture will thicken slightly :)

For shot glass http://bit.ly/2vgsoaJ
For measuring cups http://bit.ly/2Pmrctk
For Unsweetened Dark Chocolate powder http://bit.ly/2vZ8bqa

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