Cocoa
Ingredients
Directions
In a pot, combine the nibs with the water.
Heat slowly, allowing it to simmer.
Skim off any foam that forms on the surface.
Serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Nibs
- Cacao nibs provide the chocolate flavour and body that the drink takes on as they steep and simmer in the water.
- Water
- Water extracts flavour and solids from the nibs, forming the liquid base of the drink.
The step that matters
Heat slowly and keep it at a simmer. Heating gently lets the flavours and fats from the nibs extract evenly. Boiling hard can scorch the solids and make the drink taste bitter and burnt.
“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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