The Culinary Connoisseur
Nib News
26
Jul
Jul
Nibs News
There is a tasty ingredient making its way through the
culinary world at lightning speed. Cocoa nibs are pieces of cacao beans that
have been roasted, hulled and prepared to the point where they are basically
raw chocolate. But instead of turning
them into chocolate bars by grinding them into a thick paste to and adding cocoa
butter, sugar, milk and other flavorings they are used as is.
Nibs taste vaguely similar to roasted coffee beans. Nibs
are a bit crunchier than coffee beans, since some coffee beans can become quite
delicate after roasting. Since nibs are directly from the cocoa tree, they
contain high amounts of theobromine, the ingredient that makes chocolate good
for you.
are a bit crunchier than coffee beans, since some coffee beans can become quite
delicate after roasting. Since nibs are directly from the cocoa tree, they
contain high amounts of theobromine, the ingredient that makes chocolate good
for you.
Cocoa nibs are always found in small pieces, rather than
coffee bean-sized pieces. The flavor is slightly nutty and, while there are
definitely some chocolate notes in there, they are primarily going to
contribute texture and a hint of bitterness (the same as raw cocoa powder). Depending
on their origin, some beans will have a more complex flavor and interesting
taste on their own. Cocoa nibs do serve to draw out darker notes in chocolate,
which is why they are such a popular addition.
coffee bean-sized pieces. The flavor is slightly nutty and, while there are
definitely some chocolate notes in there, they are primarily going to
contribute texture and a hint of bitterness (the same as raw cocoa powder). Depending
on their origin, some beans will have a more complex flavor and interesting
taste on their own. Cocoa nibs do serve to draw out darker notes in chocolate,
which is why they are such a popular addition.
You’ll generally see cacao nibs incorporated into other
chocolate products, or simply covered in chocolate and sold as a snack. They
are also sold as is; ready to be used as a mix-in for baked goods and treats.
You can use them along with, or in place of, chocolate chips or nuts in a
cookie, for instance.
chocolate products, or simply covered in chocolate and sold as a snack. They
are also sold as is; ready to be used as a mix-in for baked goods and treats.
You can use them along with, or in place of, chocolate chips or nuts in a
cookie, for instance.
Cocoa Nibs are perfectly roasted cocoa beans separated
from their husks and broken into small bits. They are the essence of chocolate.
Nibs add crunchiness and subtle chocolate flavor to baked goods and savory
dishes. You can even substitute them for
the chocolate chips, to add chocolate flavor without added sweetness.
from their husks and broken into small bits. They are the essence of chocolate.
Nibs add crunchiness and subtle chocolate flavor to baked goods and savory
dishes. You can even substitute them for
the chocolate chips, to add chocolate flavor without added sweetness.
Cocoa nibs can, of course be found in our store along
with our collection of other unusual baking items. Here are two recipes to get
you started on this flavorful ingredient. One is really simple while the other
will take some time to prepare.
with our collection of other unusual baking items. Here are two recipes to get
you started on this flavorful ingredient. One is really simple while the other
will take some time to prepare.
Dibs on Nibs Cookies
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup canola oil
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups cacao nibs, or more, to taste
Preheat the oven to 325 degrees F. Grease cookie sheets or line them with
parchment paper.
parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the oil, brown sugar,
and white sugar until well blended. Beat in the vanilla, egg, and egg yolk
until light and creamy. Mix in the sifted ingredients until just blended.
and white sugar until well blended. Beat in the vanilla, egg, and egg yolk
until light and creamy. Mix in the sifted ingredients until just blended.
Stir in the cacao nibs by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared
cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17
minutes in the preheated oven, or until the edges are lightly toasted.
cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17
minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before
transferring to wire racks to cool completely.
transferring to wire racks to cool completely.
Nibs Chocolate Cream Pie
For the crust:
10 tablespoons (1 1/4 sticks) margarine, softened
1/4 cup sugar
1/2 teaspoon kosher salt
1 1/3 cups flour
For the cocoa nib candy topping:
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon margarine, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped
For the chocolate filling
2 1/4 cups soy or rice milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons good-quality unsweetened cocoa powder
4 teaspoons cornstarch
4 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons margarine
For the topping:
12 ounces whipped topping, thawed
3 tablespoons confectioners’ sugar
For crust:
Preheat oven to 350 degrees F. Grease a 9-inch-diameter glass pie dish.
Preheat oven to 350 degrees F. Grease a 9-inch-diameter glass pie dish.
Mix margarine, sugar, and salt in medium bowl. Add flour
and mix until well blended. Press dough onto bottom and up sides of prepared
dish; crimp edges decoratively. Bake crust until golden brown and cooked
through, about 18 minutes. Cool crust completely on rack. Maintain oven
temperature.
and mix until well blended. Press dough onto bottom and up sides of prepared
dish; crimp edges decoratively. Bake crust until golden brown and cooked
through, about 18 minutes. Cool crust completely on rack. Maintain oven
temperature.
For cocoa nib candy:
Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in
medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by
tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture
spreads and is deep golden brown, about 18 minutes (mixture will flow together
into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break
candy into irregular pieces or shards. (Can be prepared 1 day ahead. Store
airtight in single layer at room temperature.)
Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in
medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by
tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture
spreads and is deep golden brown, about 18 minutes (mixture will flow together
into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break
candy into irregular pieces or shards. (Can be prepared 1 day ahead. Store
airtight in single layer at room temperature.)
For chocolate filling:
Bring 2 cups soy milk to simmer in heavy medium saucepan; remove from heat.
Bring 2 cups soy milk to simmer in heavy medium saucepan; remove from heat.
Whisk egg yolks,
brown sugar, vanilla, and remaining 1/4 cup milk to blend in a medium bowl;
whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk
mixture. Return mixture to saucepan. Whisk constantly over medium heat until
mixture thickens and boils. Remove from heat. Add chocolate and margarine;
whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate
until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead.
Cover and keep chilled.)
brown sugar, vanilla, and remaining 1/4 cup milk to blend in a medium bowl;
whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk
mixture. Return mixture to saucepan. Whisk constantly over medium heat until
mixture thickens and boils. Remove from heat. Add chocolate and margarine;
whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate
until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead.
Cover and keep chilled.)
Cream topping:
Using electric mixer, beat cream and powdered sugar until
soft peaks form. Decorate the top of the pie with whipped cream and garnish
with a piece of cocoa nib candy.
soft peaks form. Decorate the top of the pie with whipped cream and garnish
with a piece of cocoa nib candy.