Ewald Notter

Alcohol Syrup

Preparation info
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. Slowly bring the sugar and cold water to a boil over medium heat. Brush the inner sides of the pot with water to remove any sugar crystals that may have formed, and remove any impurities from the surface with a sieve. Boil until the syrup reaches 226°F/107.8°C. (Using cold water slows the boiling process, allowing more time for the sugar crystals to dissolve.)