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Drink

Cocoa Nibs

A beverage made by soaking and boiling cocoa nibs, then cooling and skimming the oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoa Nibs

Ingredients

Directions

  1. Soak cocoa nibs in water for 12 hours.

  2. Boil the soaked nibs in the same water for 5 hours until reduced to half the quantity.

  3. Let it cool and remove the oily matter from the top.

  4. Serve like chocolate.

Recipe from a historical cookbook (Internet Archive).

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
Provide the chocolate flavour and body that dissolve into the water during soaking and boiling.

The step that matters

Boil until reduced by half. Long boiling concentrates the flavour and dissolves the cocoa solids into the liquid. Stopping too early leaves the drink weak, while over-reducing makes it too thick and strong.

“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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