For millennia, humanity has harnessed the health benefits concealed within bitter herbs.
Starting from the simple act of chewing them raw, our journey led us to refining and cooking these herbs into tonics, tinctures, and extracts, all designed to aid digestion and invigorate our well-being.
A glimpse into the bitter history reveals an intriguing tale—the accidental creation of the first bitters attributed to Mithridates in the kingdom of Pontus. In his quest for an antidote to poisons, he stumbled upon a delightful digestif, unintentionally laying the foundation for a culinary and mixology sensation that has endured through the ages.
When we mention "bitters," the mind conjures images of small pharmacy-style dropper bottles, wielded by skilled mixologists who can transform an ordinary cocktail into a masterpiece with just a drop or two.
This enchanting elixir, traditionally associated with crafting cocktails, has now extended its allure to diverse culinary domains, attracting the attention of even the most discerning chocolatiers.
As a chocolatier, my fascination with the world of bitterness led me to explore an innovative avenue—introducing a bitter inclusion of roasted cocoa nibs and dried cocoa roots into my creations.
This intriguing journey culminated in the creation of a unique cocoa bitters recipe, an idea that has brewed within my mind and development lab for several years.
The allure of this recipe lies in its adaptability; it can be tailored to align with various preferences, whether they are driven by health-conscious culinary endeavors or the artistry of cocktail crafting.
This seamless fusion of flavours and wellness components encapsulates the essence of cocoa bitters.
Unveiling the Essence of Bitters in Libations
Fundamentally, bitters represent a category of spirits infused with an assortment of botanicals—fruit, spices, leaves, bark, roots, and herbs. In essence, they are alcoholic beverages enriched with the essence of plant matter, a blend that offers a delightful and complex flavour profile to an array of concoctions. Aromatic bitters, a subset of this intriguing world, such as the renowned orange bitters, consist of herbs, roots, and plant elements selected for their aromatic properties.
These skillfully curated botanicals contribute to a fresh olfactory experience, elevating mixed drinks to new heights.
Aromatic herbs like mint, peppermint, hibiscus, lavender, valerian, lemongrass, and sage serve as common building blocks for crafting bitters.
While bitters have gained popularity as a party staple in regions like Ghana, I find immense satisfaction in emphasising their potential as flavour enhancers and digestive aids. My focus revolves around merging flavours and wellness benefits to create a harmonious blend, resulting in the captivating realm of cocoa bitters.
Embarking on the Journey: Crafting Homemade Chocolate Bitters
Yields: 200 ml
Prep Time: 1 Minute
Infusing Time: 3 Weeks
The artistry of chocolate is a timeless delight, transcending seasons. As an ingredient in cocktails, its infusion introduces a symphony of flavours that dance on the palate.
The transformation of roasted cocoa nibs, vanilla bean, and other botanicals into an indulgent concoction is a ritual worth exploring.
Ingredients:
- 100g roasted cocoa nibs/shells
- 1 split vanilla bean
- 1 cinnamon stick
- 10g roasted cocoa root or 1/4 tsp wormwood
- 240ml Gin (such as Watertons Cocoa Gin)
- 120ml natural spring water
- 1 tablespoon fair-trade sugar syrup
Method
1. In a pristine glass jar with a snug lid, combine the cocoa nibs, vanilla bean, cinnamon stick, wormwood, and gin, ensuring the ingredients are immersed in the spirit.
2. Seal the jar and give it a gentle shake to meld the components, then place it away from direct sunlight.
3. Over the next two weeks, offer the jar a daily shake, infusing the mixture with the essence of the botanicals.
4. After the initial infusion period, set up a funnel over another clean glass jar, lining it with cheesecloth or a coffee filter. Strain the mixture into the new jar, reserving the infused ingredients. Seal the jar and store it away from direct sunlight.
5. Transfer the retained botanicals to a saucepan and cover them with spring water. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
6. Once removed from heat, allow the mixture cool to room temperature before transferring it to another clean glass jar. Seal the jar and store it away from direct sunlight.
7. Give the jar a daily shake over the next week, ensuring the flavours harmonise seamlessly.
8. Set up a funnel over yet another clean glass jar, lining it once again. Strain the liquid, discarding the spices.
9. Combine the strained liquid and the sugar syrup with the gin solution, shaking the mixture to unite the elements.
10. Wait for three days, allowing the flavours to meld, before finally filtering the blend into small, dark-coloured dropper bottles.
11. Complete the process by labelling and dating each bottle, a testament to the artisanal journey you've undertaken.
Embarking on the expedition crafting cocoa bitters offers a window into the convergence of gastronomy and mixology.
With the power to elevate the nuances of both cocktails and culinary creations, cocoa bitters stand as a testament to the marvels of bi-products from the world of cocoa.
So, whether you're a culinary enthusiast, a master mixologist, or an avid seeker of novel flavours, this captivating journey into the realm of cocoa bitters awaits your exploration.