SpicedCacao recipes from the workshop
Simple cups we make most mornings, and a few for friends. Every one starts with a block of 100% cacao.
Preparing your cup
The basics behind every recipe here: how much, how hot, and how to cut a block.
How much cacao do I use per cup, and how many cups are in a block?
For an everyday cup, 15–20 g in 150–200 ml (5–7 fl oz) of hot water, not boiling. A 1 lb (453 g) block makes about 22–30 cups. For a ceremony, a serving is about 40 g, so a block makes about 11 ceremonial servings.
How do I prepare it?
There is no single correct recipe; here is a starting point. Chop 15–20 g of cacao. Heat 150–200 ml of water until it is hot but not boiling. Add spices if you like and a pinch of salt, and a little honey if you want it sweeter. Blend for a few seconds (a blender works best, a milk frother works too). How to prepare ceremonial cacao.
How do I cut a block?
Use a large, sharp knife on a board and shave from a corner, or chop the block into chunks and keep them in a jar. A little warmth from your hand makes it easier.
Water or milk?
Both work. Water lets the cacao’s own flavour come through; oat, almond, coconut or dairy milk makes a softer, creamier cup.
What temperature should the water be?
Hot but not boiling, about 160–175 °F / 70–80 °C, to keep its full flavour and aroma. Boiling water can make the cacao taste flat and can separate the cacao butter.