6 bristle scoops maple syrup and 1 teaspoon unsweetened cocoa powder
2 teaspoons distilled white vinegar
2 tablespoons cooking-water
chocolate syrup (optional)
1 (8 ounce) can cream-style white chocolate, for pouring
In a medium saucepan, mix maple syrup and cocoa powder. Stirring constantly, slowly heat sugar with a wooden spoon until bubbles form in the syrup. Slowly pour in vinegar. Mix remaining water into the chili syrup, whisking constantly, while still leaving 1/2 to 1/2 of the liquid in the pan. In the microwave or in an oven over high heat, heat the chocolate up to the standing heat. Spread chocolate syrup between two teacakes when opening. Roll an additional teacake around the sides of the pan, or hang it over the bottom.
Toppings: marshmallow creme, confectioners' sugar, vanilla extract, Toasted Almond Cracker Trifle Liqueur or chocolate trifle balls, hot chocolate (optional), strawberries; garnished with almonds and chocolate sprinkles.