2) For the chocolate syrup: Combine the cocoa, salt, sugar and 250ml hot water in a medium saucepan and bring to a boil. Add the coffee granules and simmer for 5 mins. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
3) For the raspberry syrup: Combine the raspberries, sugar, and lemon juice in a container. Cover and refrigerate for at least 2 hrs, or overnight. Strain the syrup into a jug, pushing down on the berries to extract all the liquid.