Whole cocoa beans! They were in a bulk bin at the local organic food co-op. Which means they are organic whole cocoa beans. Bonus. They are about the size of almonds.
I picked one out of the bin and thought, "I wonder what the heck you're supposed to do with these?" And I did what every curious foodie does, I bit into it. Eureka! So that's where those popular "cocoa nibs" come from!
I bought some and brought them home, where I crushed them a little and removed the outer skins. Now I have a pile of pure, organic cocoa nibs.
Chocolate at its purest. It's not sweet at this point, of course, but is slightly bitter and very cocoa-y. I have a friend who uses the nibs in his chocolate mousse - a great counterbalance to the sweetness and richness of the mousse. I happen to like just eating them as they are, but I might try using them in baking or roasting them.
Who needs a 86% cocoa chocolate bar when you can have a mouthfull of 100% coco bean?
How totally, totally cool. I'm salivating.
ReplyDeleteDrooollll... sorry.
ReplyDeleteGlad you're back! Enjoy the nibs :)
Where exactly did you find them?
ReplyDeleteanon - leave your info so i can contact you :)
ReplyDeleteYou think they're good now? Try grinding them up with your coffee beans (if you are a coffee snob, you should be using a burr grinder, as the blade grinders overheat the bean). I find that, for my stove-top 6-cup cappuccino maker
ReplyDeletehttp://www.amazon.com/Bialetti-Moka-Express-6-Cup/dp/B000CNY6UK
(really the closest you can get at home to a good cafe espresso for under $2,000), it takes 2 whole beans per brew. Good luck.
-Kris
I have been SO curious about cocoa nibs and beans. Finally I have a clearer understanding. Now, where does cocoa butter come from?
ReplyDeleteYummy to put some on a spoonful of honey!
ReplyDeleteEnjoy the nibs :)
ReplyDelete