If I said the words “cocoa
nibs” to you, what would it bring to mind? If you’re thinking this was the name
of the shy, brown-eyed girl who sat behind you in second period chemistry, the
answer would be no. :-) Cocoa nibs are
chocolate in its purest form. They are dried and fermented bits of cacao beans,
with the deep, dense, almost exotic flavor of chocolate, and the crunch of coffee
beans.
Deeply chocolaty, cocoa nibs
are not sweet, and this is what makes them so darned versatile. They work
equally well in sweet dishes as they do savory. Toss them into salads for a nutty crunch, sprinkle them atop your
morning oatmeal, add them to granola, or stir a spoonful into yogurt. Excellent
in desserts (They do amazing things to brownies!), bakers will find them of
particular use in topping cookies (as I did here) or added to streusel for extra crunch and a sophisticated taste. You can even snack on them right out of
the box. Mix them in with your trail mix and you will have an amazingly healthy
snack because they contain magnesium, fiber, iron, and
antioxidants. They also act as mood enhancers thanks to phenylethylamine and
anandamide.
Give
these a try in your cooking, baking, and snacking. You’ll add a depth of flavor
you’ll not believe!
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2 comments:
I bought a canister of them, but had no idea what I would use them for...maybe in cookies, I had no real thoughts. I think I will try them in brownies next time I make them...and maybe a few in a salad.
Pattie, I've been using them for a couple of years. They're a great healthy alternative to chocolate as we know it. I sprinkle them on top of Raspberry Chia Seed Puddings. Yum. Mimi xxx
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