Burnt Toast Syrup

• 75 g (2¾ oz) chocolate malt
• 20 g (¾

First blend the chocolate malt in a heavy-duty blender at a medium–high speed for 15 seconds. Add the lactose sugar and water and blend for 30 seconds at a medium–low speed. Strain the mixture through a chinois and collect the liquid. Clean the blender before adding the liquid back into it with the gum Arabic. Blend for 30 seconds at a medium–low speed. Add the sugar and blend on a low speed fo