Go to the Recipe: Cocoa Water
1.) Does the Aeropress work fine for filtering?2.) What is an appropriate amount of granulated sugar to use instead of the fructose?3.) OMG flock of seagulls.
Carbonate the chocolate water in the siphon and make an egg cream…yep, I'm a New Yorker!
Could you explain the reasoning behind the choice of fructose?
not familiar with chemex, but do you need the glass apparatus? Can I just purchase the papers and use other containers, or am I missing a benefit of the chemex? Like I said, I didn't even know it existed until some of these videos.
You can simply use a conical coffee filter.
Understand can use conical coffee filters but am curious what advantages chemex offers over other filters since they are recommended often
- originally posted by Hal
To be honest, we recommend them mostly because we have them around for making coffee. They are convenient to use for this sort of thing, however.
The drip is VERY slow with my chemex, this could take an hour or longer. Any advice? I tried stirring, no improvement.
It is a slow process. But some gentle pressing with the back of a ladle will help.
can you substitute fructose for anything?
- originally posted by Ryan Lowery
I did something similar with my cold brew (bruer) machine, I grinded some cacao nibs to a medium drip consistency and over slow dripped it, the result was a strong cacao/chocolaty flavored water. Was great combined with milk and whipping cream like a delicious and strong milk shake.
Isn't this basically hot cocoa mix made with water instead of milk? Hahah.
cool. Looking forward to see how it goes
why has nobody talked about this for three years?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
Using 50 grams of refined blue agave syrup instead of 40 grams of fructose gives you a near indistinguishable result.
Could you use a pressure cooker to make this? Would it add flavor?
