Go to the Recipe: Cocoa Water
Could you use a pressure cooker to make this? Would it add flavor?
Using 50 grams of refined blue agave syrup instead of 40 grams of fructose gives you a near indistinguishable result.
why has nobody talked about this for three years?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
cool. Looking forward to see how it goes
Isn't this basically hot cocoa mix made with water instead of milk? Hahah.
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.
can you substitute fructose for anything?
- originally posted by Ryan Lowery
It is a slow process. But some gentle pressing with the back of a ladle will help.
The drip is VERY slow with my chemex, this could take an hour or longer. Any advice? I tried stirring, no improvement.
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.
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
You can simply use a conical coffee filter.
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.
Could you explain the reasoning behind the choice of fructose?
Carbonate the chocolate water in the siphon and make an egg cream…yep, I'm a New Yorker!
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.
