Melt 20g of whole bean cacao into 300 to 400ml of hot milk or water and whisk until smooth. That's one piece of ours per cup, and it takes about two minutes. Use less liquid for a thicker cup and more for a lighter one.
Milk or water?
Either. Water lets you taste the cacao itself, and because the cocoa butter is still in, it's fuller than you'd expect. Milk makes it rounder and sweeter. Half and half is a good place to start.
How hot should it be?
Just off the boil. With water, a kettle is fine. With milk, heat it in a pan until it steams and take it off before it boils over.
What should I whisk it with?
Anything quick. A handheld milk frother is easiest. A small whisk works. A blender gives the smoothest, frothiest cup. In Colombia it's whisked with a bolinillo, a carved wooden whisk spun between the palms.
Should I chop the piece?
If you're using a whisk, yes. Break or chop it small and it melts in seconds. A blender doesn't need it.
Should I sweeten it?
Try a few sips without. If you want it sweeter, honey, maple syrup, panela or ordinary sugar all work. In Colombia it's usually panela.
Can I add anything else?
A pinch of salt brings the flavour forward. Cinnamon is traditional in parts of Latin America. In Bogotá it's served with a slice of cheese, dropped into the cup to soften. Make it plain the first few times so you know what the cacao tastes like.
Can I make it cold?
Melt a piece into a splash of hot water, then blend it with cold milk and ice. Blending stops the cocoa butter setting into flecks as it cools.
How should I store it?
Sealed, somewhere cool and dry. Cocoa butter starts to soften in warm rooms, so keep it away from the oven and direct sun.
Try it for yourself.
Single-origin Pure Cacao from the Sierra Nevada de Santa Marta. 11 sticks per pack, or a Month Supply of 33.