How to Use Cocoa Nibs

Cocoa nibs are crushed bits of roasted cocoa beans.

Cocoa nibs are not small bits of chocolate. They are actually roasted cocoa beans separated from their husks and crushed into small pieces. Cocoa nibs are not sweetened, and have a unique and intense chocolaty flavor. So, if you are interested in experimenting with them for baking, it is best to add a bit of sweetness first. Cocoa nibs can add great texture and flavor to desserts and can turn an ordinary recipe into an extraordinary culinary luxury.

Things You'll Need

• Baking sheet
• Waxed paper
• 1 cup cocoa nibs
• 1/2 cup sugar
• Water
• Non-stick or stainless steel pan
• Pastry brush
• Wooden spoon
• Butter

Instructions

Candy-Coated Cocoa Nibs

1. Prepare a baking sheet with waxed paper and set aside. Add the sugar to the pan and stir or swirl slightly so that the sugar rests in an even layer.

2. Turn the burner on to medium heat.

3. Using a measuring cup, add enough water to the pan to moisten the sugar. Slowly swirl the pan right above the heat to keep the mixture moving while it cooks. Use a moistened pastry brush to brush down the sides of the pan to collect any sticking sugar. Swirl the pan until it begins to boil and turn amber brown.

4. If you are making light caramel, take the mixture of the heat when it turns amber brown. If you prefer a darker caramel, wait until it reaches a slightly darker color and then remove the pan from the heat. Sugar cooks quickly, so the color change will happen rapidly.

5. Using a wooden spoon, stir in 1 cup of cocoa nibs until well incorporated. Stir in 1 tablespoon of butter until it melts.

6. Turn the mixture out onto the prepared cookie sheet and spread out evenly. Let cool completely before breaking up with a spoon or by hand. Add to ice cream, trail mix and cookie and cake recipes in place of chocolate chips.

Tips & Warnings

• Cocoa nibs are not sweetened but they do contain caffeine and may act as a stimulant in people with caffeine sensitivities.

• When making candy-coated cocoa nibs, be careful removing caramel from the pan. Use kitchen gloves and be careful, as the mixture will be very hot.

References

• Raw Cacao
• Bon Appetit
• Live Superfoods