Cocoa Husks
Ingredients
Directions
Make the infusion
Simmer the cocoa husks gently in the cold water for about 3 hours.
Strain the mixture.
Chill and reheat
When cold, skim off any fat that may have formed.
Reheat when required.
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 husks
- Give the water its cocoa flavour and colour as they steep.
- Cold water
- Acts as the solvent that draws flavour compounds out of the husks.
The step that matters
Simmer gently. Gentle heat over a long time slowly draws flavour out of the husks. Vigorous boiling can evaporate the water unevenly and make the liquid taste harsher, so keep the heat low.
“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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