|Cocoa powder||40 Gram|
The chocolate syrup can be stored in the refrigerator and used when required.
Place the sugar and water in a heavy saucepan and stir over a medium heat until all the sugar dissolves.
Brush away any sugar crystals that have formed on the side of the pan with a pastry brush dipped in cold water.
Increase the heat and bring the syrup to the boil.
Cook the syrup to 102°C/215°F, or until the syrup spins a short, fine thread from the spoon.
Remove the pan from the heat.
Add the cocoa powder and stir until well mixed over a low heat for 2 minutes.
Leave the syrup to cool and refrigerate.
Add 1 x 15 ml spoon/1 tablespoon chilled syrup for each 300 ml/ 1/2 pint of milk and stir until blended.
Pour the chocolate over ice into chilled glasses.