Cocoa
Ingredients
Directions
Combine 1 teacup of cocoa nibs with 1 quart of water in a pot.
Bring the mixture to a boil.
Reduce the heat and simmer.
Skim off any foam that forms on the surface.
Allow it to cook slowly, ensuring not to rush the process.
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
- Cocoa nibs
- Provide the chocolate flavor and aroma, which are drawn out into the water as it simmers.
The step that matters
Simmer slowly. A gentle simmer lets the nibs release their flavor steadily. A hard boil can cause the liquid to boil over and can make the cocoa taste harsher or 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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