Cbacked Cocoa
Ingredients
Directions
Add 1 cup of cracked cocoa to 1 quart of water.
Let it simmer on the back of the stove all day, adding water as needed.
Strain the cocoa before serving to remove the nibs.
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
- Cocoa nibs
- Provides the chocolate flavor and aroma as it steeps and releases compounds into the water.
The step that matters
Simmer gently and keep topping up the water. A long, gentle simmer extracts flavor slowly. If the liquid boils down or the nibs are left exposed, the drink can scorch and turn bitter, and its strength will rise unevenly. Adding water as needed keeps the level and strength steady.
“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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