Cocoa Made From Nibs
Ingredients
Directions
Prepare
Crush the cocoa nibs into small pieces using a rolling pin.
Soak the crushed nibs in 4 cups of cold water overnight.
Simmer and strain
The next day, simmer the nibs in the same water for 6 to 7 hours.
Add more water as needed to maintain the original volume.
Once boiled, strain the liquid and let it cool.
Skim off any fat from the top before serving.
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 cocoa flavour and solids that are extracted into the water.
- Water
- Acts as the extraction medium, dissolving flavour compounds from the crushed nibs during soaking and simmering.
The step that matters
Maintaining the water volume during the long simmer. Simmering for many hours evaporates water, concentrating the liquid and changing its flavour and strength. Topping up with water keeps the extraction consistent from start to finish.
“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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