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TechniqueThe Hidden TableUpdated 2026-09-09Reviewed 2026-09-09
Roasted Cacao Vinaigrette
Roasted Cacao Vinaigrette: A dressing combining an acidic liquid, oil and the prepared ingredient. Whisking disperses the oil temporarily; separation is normal unless another ingredient stabilizes the mixture.
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 to dress a salad just before serving. 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.