You’ve purchased a bag on impulse at the natural store. You’ve had them in granola and wished they were chocolate chips. You’ve sprinkled them on oatmeal, maybe blended them in smoothies. You’ve stared at them in your pantry and wondered: what else can I do with these?
I’m talking about cocoa nibs.
Cocoa (or cacao) nibs refer to the crushed seeds of the cacao fruit which, when processed with sugar, turn into chocolate. Over the past years, cocoa nibs have become increasingly popular among a health-conscious population looking to satisfy their chocolate fix while skipping the sugar.
Cocoa nibs can vary greatly in quality. Those coming from well fermented beans should be earthy, fruity, somewhat pungent, slightly astringent, and a tad bitter. If you’ve never experimented with them, look for a quality source from a trustworthy chocolate-maker. I get mine from Double Spiral Chocolate, a small-batch chocolate-maker based in Wilmington, Delaware.
Owners Mhairi and Stuart Craig use cocoa beans from a couple of origins, including Öko Caribe, a Dominican Republic co-op. “The cacao is always flavorful and of a consistent quality,” explains Mhairi, “we pay extra to get the top quality, hand-sorted organic beans which makes my hand sorting easier.” The nibs are lightly roasted, which means they’ll be less likely to burn when used in baked goods. A 6-oz bag of nibs will be enough to experiment with the ideas below.
If you feel intimidated by this new-to-you ingredient, start by using the nibs as a topping. Mhairi sprinkles them on ice cream and yogurt, and I like them on a slice of brioche slathered with tart raspberry jam. To explore the savory side of cocoa nibs, roll a fresh batch of chocolate truffles or a log of fresh goat cheese in a bowl of nibs for a bit of crunch. Sprinkle a handful of nibs on avocado toast; bonus points if you pair it with Happy Cat Farm’s local tomato jam to bring out the natural sweetness of the nibs.
Another way to enjoy nibs is as a drink. For an afternoon pick-me-up, brew cocoa nibs to make a drink similar in body to light roast coffee or black tea. Place 1 tablespoon of cocoa nibs in a 12-oz French press and cover with 1 cup of boiling water. Let it steep for 5 minutes and pour into a cup. If the drink tastes too bold, tame it with a drop or two of vanilla extract.
Nibs can be used as a substitute to nuts in baked goods, like banana bread and muffins. Sprinkle a batch of brownies with a ¼ cup of Double Spiral cocoa nibs: as cocoa nibs further roast in the oven, they’ll develop additional crunch and a familiar chocolate flavor.
You could technically turn the nibs into chocolate, but without a countertop grinder, you would get a bar with a gritty texture. On a weekend, when you’re feeling adventurous, you could however process the nibs into a chocolate paste for chocolate milk; here’s how.
Heat up ½ cup nibs for 5 minutes in a 350ºF oven. Transfer the warn nibs to a food processor and grind for a couple of minutes or until you obtain a paste similar in texture to peanut butter (you may have to scrape the sides of your bowl after a minute.) Add ¼ cup of sugar and process for another minute, or until the sugar is well blended. Transfer to a 2-cup measuring cup then cover with 1 cup of hot milk (alternatively, you could use a 34-oz French press.) Using a whisk, dissolve the chocolate into the milk, until the drink looks like milk chocolate. Transfer to the fridge until slightly thickened. Strain before serving cold or hot.
Getting acquainted with a new ingredient requires time and experimentation. Once you’ve played around with nibs, you’ll grow fond of their complex flavor and maybe, just maybe, you’ll no longer wish they were chocolate.
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