Cocoa Nibs: Snacks and Recipes

April 09, 2014 2 Comments

Cocoa Nibs Now at Chocolates by Bernard Callebaut Red Deer

Everyone who has taken any of my chocolate classes has heard all about, sniffed and tasted cocoa nibs. These healthy, crunchy, trendy morsels are the fermented and partially roasted cooca beans crushed into small pieces, or "nibs". Cocoa nibs have been rising in popularity due to their nutritional value and high antioxidant levels. In fact, cocoa nibs have higher antioxidant levels than blueberries, red wine and green tea! There is also no added sugar, so snacking on cocoa nibs is healthy way for diabetics to satisfy chocolate cravings. You can enjoy your cocoa nibs right out of the jar, or roast them at 350 F for 5 minutes, stir, then roast another 5 minutes to extract more flavour. Sprinkle these nibs on yogurt (or better yet Häagen-Dazs!), over your favourite cereal, bake with them or use them in savoury dishes like adding them to your favourite dry rub before grilling your next steak! You can also click here for three new recipes created by our Maitre Chocolatier Derrick Tu Tan Pho to use with our cocoa nibs. Remember, there is no sugar added to cocoa nibs so they taste more nutty than sweet. Keep this in mind when experimenting with your own recipes! Here is a super simple recipe that I enjoy using with cocoa nibs:

Salad: Arugula salad with Cocoa Balsamic Vinaigrette and Cocoa Nibs

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 6 tsp. unsweetened cocoa
  • 4 tsp. honey
  • salt and to taste
Serve over a bed of arugula and seasonal berries. Sprinkly roasted nibs over salad for a nutty taste and crunch!


2 Responses

Brenda Sargeant
Brenda Sargeant

June 05, 2014

hmmmm, I’m intrigued! Not sure about cocoa on my salad though :)

CocoLady
CocoLady

June 05, 2014

I know it sounds wild : ) but every time I make this salad I end up scraping the bottom of the plate for more more more! It’s de-lish-us! I eat a lot for texture, so I enjoy the nutty crunchy bonus that you get from the nibs, too.

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