- 340g/12oz unrefined sugar
- 570ml/1 pint water
- 40 coffee beans
- 180g/6oz cocoa powder
- pinch of salt
- 60g/2oz of the best quality bitter chocolate you can find
- Place the sugar in a pan over a medium heat. Brush the sides of the pan with a pastry brush dipped in a mug of cold water. Continue this process until the sugar caramelises. (You will probably end up using a third of the water).
- Add the rest of the water, coffee beans, cocoa powder, salt and chocolate.
- Bring to the boil.
- Pass through a very fine sieve and allow to cool.
- Serve cold.