Cocoa
Ingredients
Directions
In a pot, combine the nibs and water.
Bring to a boil, then reduce heat and simmer.
Skim off any foam that forms on the surface.
Allow to cook slowly until the cocoa is well extracted.
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 are the source of the cocoa flavor and solids that are extracted into the water.
- Water
- Water acts as the extraction liquid, pulling flavor and solids out of the nibs as it simmers.
The step that matters
Simmering slowly until well extracted. Gentle heat over a long period draws flavor out of the nibs gradually. Boiling hard can scorch the solids and make the drink taste bitter 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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