I’ve been investigating more uses for these little nutty bittersweet things. Brewing cacao nibs just like coffee beans turned out to be… interesting. The resulting brew was a bit too floral for my taste, but it was indeed chocolately and with a hint of sweetness. If you want to try it at home, I would suggest more than 2 Tbs of grounds per 6 ounces of water.
Recipes using cacao nibs I’ve found on line:
~ from the Oregonian, Raspberry Sorbet Sandwiches with Cacao Nib Meringues
~ from Scharffenberger, Cacao Nib Macaroons
~ from Seattle Cooks, Kriss Harvey’s Cremuex of Valrhona Pur Caraibe with Carmelized Orange Peel and Cacao Nib Nougatine
~ from City TV Vancover, Cacao Nib Bark
~ and of course, a protocol for making your own chocolate
More uses:
- in biscotti: see Kiiwee.com
- sprinkled in your pancake batter
- mixed in trail mix or granola
- sprinkled on salad
- mixed into a nut brittle
- mixed into mint ice cream
- mixed into coconut ice cream!
- mulled with rum
- incorporated into tuile batter
- sprinkled onto peanut butter
- blended into smoothies
