Cocoa nibs - more than just bitter crunch?
I had been intrigued for a while by cocoa nibs so finally bought some raw organic cocoa nibs. I tasted them and was underwhelmed. I roasted them slightly and they still just tasted bitter (and I am a lover of dark chocolate).
So now I have mixed in a few spoonfuls into some cherry/choc chip biscotti. They are baking at the moment.
But please tell me if there is a way to make cocoa nibs taste fabulous and chocolate-y. If they are just for texture and crunch, I could use nuts. All ideas welcome - I have a whole bag of cocoa nibs to get through!
You could always try your hand at a larabar recipe - use a food processor to blend together dates + nuts + cocoa powder + cocoa nibs.
My personal favourite is a combination of dates, cashews, almonds, rolled oats, maca (optional but so good!), vanilla, agave, salt and cacao nibs. The cocoa nibs are there more as a textural contrast, reminiscent of chocolate chips.
Alice Medrich celebrated cacao nibs in her book Bittersweet. unfortunately my copy is packed in storage on the other side of the country, but i actually found a website that links to a bunch of the recipes:
a couple of recipes from Elizabeth Falkner:
nibs are wonderful in savory dishes. they're fantastic ground with spices and used as a rub for meats. you can also add them to chili, BBQ sauce, mole...
when using them in baked goods & desserts, you just need to balance the bitterness with a little sweetness. and things like vanilla, cinnamon, cardamom, nutmeg, coconut milk, caramel & coffee really complement the flavor. i particularly love to mix them into granola, brittle and chocolate bark (they look & taste great in white bark), because they add texture and tame the sweetness. heck, you can even just caramelize them in sugar syrup and snack on them!
First - sorry if this is a duplicate response. Something happened mid-entry. My caveat: I'm not sure these are as chocolatey as you desire.
I like the Alice Medrich cocoa nib panna cotta. The flavor is somewhat elusive -- the color is pale and vanilla looking, but the flavor is vaguely chocolate. I like it as part of a chocolate trio, or with a salted chocolate sable and chocolate sauce or a chocolate tuile saddle and truffle. Alice recommends blackberries, which I think would be divine. http://www.gourmetsleuth.com/Recipes/...
They are good in granola. I would add the nibs after baking the mix.
Medrich has several cookie applications in Chewy Gooey Crispy Crunchy.
MCF - I seem to recall you are a fan of the vegan banana "ice cream" (is that you?) I would try throwing some in the blender/processor with the frozen bananas if you enjoy crunchy bits in your ice cream.