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1
Grate the Cacao and Measure Everything
3 Mins
Room temperature, about 20°C (68°F)
Grate the cacao balls finely and set them aside. Measure the water, whole milk and evaporated milk, and lay out the cinnamon sticks, star anise, sugar, vanilla, lime zest and salt.
Fine shavings melt in minutes; coarse chunks can take twice as long and leave grit.
Done when: The cacao is in fine, even shavings and everything is measured.
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2
Simmer the Spices in Water
5 Mins
Medium heat, simmer ~95°C (203°F)
Put the water, cinnamon sticks, star anise and lime zest in a medium saucepan. Bring to a boil, then lower the heat and simmer for 5 minutes so the spices perfume the water.
Do not let the water boil away — you need it all to melt the cacao.
Done when: The water smells warmly of cinnamon and liquorice.
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3
Melt the Cacao and Strain
5 Mins
Medium heat, simmer ~90°C (194°F)
Add the grated cacao to the spiced water and whisk until it melts completely, about 4–5 minutes. Pour the chocolate through a fine sieve back into the rinsed pot, pressing the solids with a spoon — this is what makes the drink silky.
Straining is not optional: cacao balls leave fibrous bits behind, and the sieve is what gives chokola its smooth body.
Done when: The liquid is dark, smooth and free of grit.
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4
Add the Milks and Sugar
4 Mins
Low heat, gentle simmer ~85°C (185°F) — do not boil
Stir in the whole milk, evaporated milk and sugar. Simmer gently for 3–4 minutes, stirring often, until the sugar dissolves and the chocolate turns thick and glossy. Do not let it boil.
If the milk starts to climb the sides of the pot, lift it off the heat for a few seconds.
Done when: The chokola coats the back of a spoon and the sugar is fully dissolved.
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5
Finish and Serve Hot
3 Mins
Serve hot, about 65°C (150°F)
Take the pot off the heat. Fish out the cinnamon sticks and star anise, stir in the vanilla, nutmeg and salt, and taste for sweetness. Pour into warmed mugs and dust with ground cinnamon.
Warm the mugs with hot water first so the chokola stays hot while you drink it.
Done when: The drink is thick, dark, fragrant and steaming.
auto_awesome Finishing Touches & Plating
Taste the chokola before you pour it — it should be sweet, warmly spiced and thick enough to coat the back of a spoon. Add a little more sugar if you like it sweeter, then pour into warmed mugs and dust with ground cinnamon.
Haiti
2h 10m
