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TechniqueThe Hidden TableUpdated 2026-09-09Reviewed 2026-09-09
Roasted Cacao Emulsion
Roasted Cacao Emulsion: A mixture with small droplets of one liquid dispersed in another, commonly oil in a water-based purée. Gradual addition and adequate mixing matter; a blended sauce is not automatically a stable emulsion.
Context
Use edible roasted nibs or cocoa, not the husk. Cacao brings bitterness and fat; the term “cacao butter” may instead mean extracted cocoa fat, which is a distinct product.
Example
A menu could use this preparation as a freshly mixed sauce beside cooked vegetables. This is an illustrative use, not a standardized recipe.
How THT uses it
At THT, this preparation is considered only when its taste and texture improve the actual dish; we adapt the portion and presentation to the guests.