- 1 3/4 cups sugar
- 4 teaspoon ancho powder*, optional
- 2 cups water
- 8 ounces (1 3/4 cups) chopped dark chocolate, at least 55%
- Generous pinch of salt
- Note: Be SURE to use good quality chocolate. I used Valrhona 72%, but Callebaut also makes good chocolate. Whole Foods usually carries both brands, and I believe they carry the feves (the little discs of chocolate), so that would save yo
Place the chopped chocolate and salt in a large bowl; set a strainer over it if you are using the ancho powder.
Cook the water, ancho powder, and sugar to boiling; remove it from the heat and let it sit until it stops bubbling.
Hoard and enjoy.