Cocoa Balls

No kidding here but I bought cocoa balls from the Caribbean stall in the Dun Laoghaire Farmers Market. The friendly stallkeeper instructed me to grate a tsp of the cocoa ball (basically raw chocolate), cook it by adding a cup of water and boiling it for around 5 minutes. Cocoa balls are made in many of the cocoa producing countries; fermented beans are ground to a fine paste, rolled it into balls and dried. Then they are cooked in a pot for a while and served as ‘chocolate tea’.

Back in the kitchen I do exactly what I was instructed to do. I’m afraid the result was not exactly what I was hoping for. Or maybe it was not what I was in the mood for. It was very watery ‘tea’ with a hint of chocolate only.

So I tried again, but this time I grated lots more (nearly half) of a cocoa ball and simmered it with a cup of water and half a cup of milk for around 30 minutes. As it simmered I watched the cocoa oil rise to the top of the pot. Apparently the Caribbeans sip their chocolate tea ‘cautiously’ so as to avoid any nasty burns!

After letting the pot boil for a few minutes, I strained the tea into my cup. In fact, it could have done with a second straining as the grated cocoa rather then ‘melting’ into the liquid, infuses the liquid. The taste was a little bitter, but after some sweetening I am pleased to say my chocolate tea was a hit. It was rustic, simple, light and a good substitute for coffee.

Does it seem like a lot of hassle to go to for a cuppa? Maybe, but the aroma that filled the house while the cocoa cooked transformed it into a mini chocolate factory.

Next time I think I will cook the cocoa with some spices maybe cardamom or vanilla …