Step 1

1 In a small saucepan over medium-high heat, combine the water and golden syrup and stir until the syrup is dissolved

Step 2

2 When the mixture comes to a boil, add the cocoa powder and whisk to combine

Step 3

3 Reduce the heat to medium-low, stirring constantly until the powder has mostly dissolved and turned aromatic, about 1 minute

Step 4

4 Remove from the heat, add the unsweetened chocolate and let sit undisturbed until softened, 3 to 5 minutes

Step 5

5 Whisk the softened chocolate into the syrup, followed by the vanilla extract and a pinch of salt

Step 6

6 Scrape the syrup into the cup of your immersion blender (or a tall jar or container large enough to use the blender with) or the bowl of a mini food processor

Step 7

7 Blend or process until completely smooth, 1 to 2 minutes, scraping down the sides of the cup or bowl as needed

Step 8

8 It may not seem necessary, but this step gets rid of cocoa clumps that can come across as gritty in the finished syrup

Step 9

9 Transfer the syrup to a container, cover and refrigerate for at least 2 hours before serving

Step 10

10 It will thicken as it chills but will remain pourable

Step 11

11 Give the syrup a quick stir with a spoon before serving, thinning with more water, 1 teaspoon at a time, as desired