Cracked Cocoa
Ingredients
Directions
Add the cracked cocoa to the water in a pot.
Let it simmer on low heat for the entire day.
Add more water as needed to maintain the volume.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cracked cocoa (cocoa nibs)
- Releases chocolate flavour and dark colour into the water as it simmers.
The step that matters
Add more water as needed to maintain the volume.. A long, low simmer slowly evaporates the liquid. Topping it up keeps the tea from becoming overly concentrated and bitter, and keeps the nibs covered so they steep evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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