Why it works: Cocoa and beans work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
Cocoa-tea
Ingredients
Directions
Boil the husks of the cocoa beans in water.
Strain the liquid to remove the husks.
Serve hot as a beverage.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cocoa + beanstop 19% of all pairsSmell alikemoderateCooked together8 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Husk of cocoa beans
- Gives the tea its cocoa flavour and aroma as it steeps in the water.
“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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