In article > ,
"Dimitri" > wrote:

> 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

thanks for the reply.
I gave it a try tonight. I knew there'd be an acid-base reaction, but I
underestimated the magnitude. I had a saucier about 1/3 full with the
chocolate syrup when I added the baking soda. Well, did it foam! Even
turning off the heat, the mixture began to foam over the top of the pan.
Ever so delicately, I was able to get it into the sink, grab a pot, and
pour it in with minimal mess and loss. Whew.

All in all, it turned out well. I'm planning to make an ice cream cake,
and this'll be one of the components.

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