Cacao nibs, also known as "nibs," have become a true staple in the culinary world, adding a crunchy touch to many gourmet creations. Let's explore the applications of cacao nibs in cooking and why they have become such a captivating product.
What are cacao nibs? Cacao nibs are small fragments derived from roasted and crushed cacao beans. The transformation of cacao beans into nibs is an essential step in chocolate production, achieved by winnowing (separating the husk from the nibs using air columns) the crushed beans. Generally, the next step is grinding the nibs into a cacao mass, which will then be refined in a mill.
Since nibs are a byproduct of chocolate production, they are most commonly roasted, but they can also be enjoyed unroasted. In this case, they are called raw, offering less pronounced cocoa aromas and more vegetal, subtle notes. Some people promote them as a source of antioxidants because the beans, not having undergone heat treatment, have not been degraded. Besides antioxidants, roasted or unroasted nibs are an excellent source of fiber, protein, and various nutrients.
Which nibs to choose?
Be careful, not all cacao has the same taste, so neither do all nibs! Here's a brief general guide to help you choose based on the aromas and flavors you are looking for.
- Criollo: The beans have mild, slightly astringent, and fruity aromas.
- Forastero: The beans have strongly bitter, astringent, and acidic aromas.
- Nacional: The beans have mild and floral aromas, with low astringency and bitterness.
- Trinitario: As Trinitario is a hybridization of Criollo, the resulting tastes are a blend that will depend on a stronger or weaker presence of Criollo. One can find astringent and acidic fruity aromas.
But what to do with nibs?
Sacha and the team at Chocolats du Monde suggest 7 applications for nibs to rediscover cacao in its purest form.
1. Cheese and nibs:
We suggest a daring yet delicious pairing: nibs to accompany your cheese platters. Especially with soft cheeses like Senne Flade from the canton of Zurich, its soft texture will be perfect for coating the nibs (Forastero or Trinitario), forming a small layer on the exposed cheese. The acidity and crunch will perfectly complement the creaminess of the cheese. An acidic and fruity nib is perfect; a Trinitario cacao from Tanzania is ideal.
2. Coffee and nibs:
If you own a coffee grinder, we recommend accompanying your coffee beans with a pinch of nibs. A delicious blend that adds depth to the coffee. We recommend it as an espresso, without sugar, with Nacional cacao nibs to offer floral notes to your daily drink.
3. Add crunch to your salad:
Cacao definitely has its place in savory dishes. We recommend mixing nibs and a spicy kick as a salad topping. The roasted aspect will give more subtlety to your dish. A seasonal salad can be the perfect meal. For the type of cacao for this combination, it really depends on the flavors you want to bring out – the choice is yours!
4. Liqueur and cacao nibs:
If you have an artisanal spirit and appreciate good spirits, we suggest trying cacao infusion in your liqueurs. We recommend white rum or cachaça as a base; these simple sugarcane-based spirits are the ideal combination with cacao. Then, it's just a matter of patience. For a classic, add half a vanilla bean and cinnamon, a recipe from Sao Tomé, our recipe here!
5. Breakfast and nibs:
If you enjoy muesli or granola for breakfast, consider adding a handful of nibs to your cereal mix. This tropical touch will complement your nutritional intake and give a chocolatey flavor without added sugar. Avoid overly acidic cacao for this mix; we recommend Nacional or Criollo, raw or roasted.
6. Pastry and nibs:
This alliance is not surprising, and many master chocolatiers and pastry chefs use it in their creations, so we won't dwell on the subject. We simply offer you the link to three recipes by Meloé from Chocolats du Monde to try at home!
7. Caramelized nibs:
A small recipe described in more detail here. Our big favorite: caramelized nibs, like candied peanuts. Using cane sugar or fruit-based sugar, coat the nibs with a thin layer to form small nuggets, to be enjoyed as they are!"
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