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Post by brett49 on Jun 21, 2007 19:55:11 GMT -5
Has anyone ever experimented with making hot chocolate from ground cocoa tips rather from processed powder? Esspressed in much the same way coffee would be? Cheers...
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Post by trinitarioonly on Jun 23, 2007 12:56:57 GMT -5
Yes, a long time ago .I got better results when I put nibs, milk, sugar in a blender till a puree looking substance formed then I added hot water. Later on I aquired a santha grinder and the results were better as I was able to modernise the manufacture of a local product called 'Creole Chocolate' which is basically spiced cocoa liquor. Any hot beverage prepared from nibs has the fat rising to the top and may turn you off!!
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Post by reelchemist on Jun 24, 2007 3:47:41 GMT -5
I noticed this recipe in one of my ancient cookbooks, The Goulburn Cookery Book.
Cocoa from the Nibs. Allow 2oz of cocoa nibs to 1 quart of water. Put on in cold water and simmer gently for 5 or 6 hours. Strain into a basin, let it get quite cold and remove the fat. This cocoa can hardly be overcooked and may remain on the stove all day. This quantity makes a pint and may be seved with nearly equal quantities of hot milk. It is not so heavy as ordinary cocoa.
There you have it, I must say I prefer a hot chocolate with all milk.
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Post by trinitarioonly on Jun 24, 2007 8:18:22 GMT -5
What cocoa type do you have at your disposal ? In Tobago all we have is Trinitario (hence trinitarioonly) how would you dscribe it's flavour , as the beverage, as chocolate ? Does the fat turn you off ?
Clement
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