Ice Cream Class

Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

This chocolate syrup will allow you to make a mocha that’s just as good, if not better, than the one at your favorite local coffee haunt.A <a href="https://www.chefsteps.com/recipes/simple-syrup">stabilized simple syrup</a>—a syrup made with both sugar and glucose syrup—is used as the base, which ensures the syrup won’t turn grainy and the chocolate remains evenly distributed. I added two kinds of high-quality chocolate: a single-origin cocoa powder loaded with deep, dark chocolate notes, and a balanced hit of chocolate and milky sweetness from Cacao Barry, which also adds the welcome richness of cocoa butter.

Chocolate Syrup