|Sugar||2 Cup (32 tbs)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Sodium benzoate||1 Gram|
Combine cocoa, sugar, cornflour, salt and butter in a pan.
Pour boiling water on them and stir to mix well.
Cook for 10 minutes on extremely low heat until sugar dissolves and the syrup is smooth.
Dissolve 1 gm.
preservative in 1 tablespoon water and add to the prepared syrup.
Fill syrup in sterilized bottles leaving a gap of 1 1/2 inch on the top.
Cork and seal.