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Chocolate Syrup Hints

Chocolate should always be boiled, for otherwise its full body and flavor cannot be obtained; therefore, be sure to bring your syrup to a boil. Cornstarch gives body and, if properly cooked, is tasteless. If not thoroughly cooked, however, it gives a starchy taste; and if burnt, its flavor is very noticeable. In making chocolate syrup a double boiler should be used, and burning thus avoided.