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Homemade Chocolate Recipes: Cracked Cocoa To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water; cook slowly at least one hour-- the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added. Recipe Credit: Miss Elizabeth Kevill Burr Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in stores. Adjust substitute measurements as needed. It is recommended that you stick to the BAKER'S® brand wherever possible for the most accurate results.     Chocolate Feature: Abondance (Chocolate gift basket) Magnolia Chocolate Bar Paradise Cacao-Card     Chocolate Homepage Copyright © 2006 Shop 4 Chocolate. All rights reserved. This website has no affiliation with with, nor is it a part of BAKER'S®. The recipes are from "Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa and Mrs. Janet McKenzie Hill." While the original is in public domain, the formatted pages on this site are copyrighted.