In Need of Further Research… Cacao Nibs

Tuesday, December 21, 2004

cacao nibs 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:

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