May's Healthy Genie

Dear Genie,
I saw a bag of ‘cacao nibs’ in the Co-op recently that seemed a bit more expensive than any chocolate I’ve seen. What are these and how are they supposed to be used?
Thanks,
Curious Chocoholic

Dear Curious,
Cacao nibs are pieces of the cacao bean that have been lightly crushed after a period of fermentation and drying. These beans are part of a pod grown on the cocoa tree which can be found in a number of tropical regions around the globe.

After the pod has been cut from the tree, it is split open to reveal the beans. The outer husk is then removed and the beans are placed together to begin the fermentation process. As bacterial cultures develop on the beans, a breakdown of tissues begins that allows previously segregated substances to mix. The chemical reactions that occur because of this help give the beans their characteristic chocolate flavor and color.

After fermenting, the beans are traditionally spread out to be sun-dried. The drying process is a very gradual one, bringing the moisture content of the beans from about 60% to 8%. The pace of this process is kept slow to ensure that the beans do not develop an overly bitter flavor. The beans are then cleaned to remove any bits of the husk or outside material that may still be present; what is left of the plant is referred to as the ‘nib’. Some nibs are sold at this stage of production, as a raw product, while others are sold after being roasted. Roasting the nibs adds crunchiness to the texture and typically adds more of a nutty taste to the flavor profile.

Cacao nibs can be used many different ways in your cooking. The raw nibs work very well in baking applications, as they have a similar taste to unsweetened chocolate chips, while the roasted nibs can add a new level of texture and flavor to your favorite granola or dessert. Eating the nibs of the cacao plant is also a healthier alternative than the processed chocolates that are made using extra sweeteners and added cocoa butter.

Love,
Genie