What to Do with Cocoa Nibs

Do you know about cocoa nibs? They're showing up in more places than ever: baked into fancy restaurant desserts, folded into ice cream, and even lining the shelves of grocery stores. But their exact origin and nature is still something of a mystery to many people. And you might be wondering how to use cocoa nibs for everyday cooking and baking.

What Are Cocoa Nibs?

Cocoa nibs are bits of fermented, dried, roasted and crushed cacao bean. That's it! Nibs you buy in a health food or gourmet grocery store are just chocolate that hasn't been ground and mixed with sugar yet. They're extremely good for you, and have an intense chocolatey taste, but aren't sweet at all.

Personally, I think cocoa nibs are delicious. The texture is unique—crunchy yet tender, like a macadamia nut, with the mouth-cooling properties bestowed by the magical substance that is cocoa butter; and complex, with a bitter cocoa flavor. The flavor takes a little getting used to, and there are certainly a wide range of qualities of nibs (as there are with anything). If you're already a chocolate lover, chances are you'll be into nibs.

How to Use Cocoa Nibs

Turns out, there are a lot of ways!

Cacao Nibs in Desserts

First there are the obvious things: using them as sprinkles on cupcakes or ice cream; mixing them into cookies like these cocoa butter cookies; or tossing them into brownies or muffins instead of nuts.

This super-dark chocolate ice cream capitalizes on the deep cocoa flavor of nibs and uses them to steep the cream. And if you prefer to drink your dessert, here's a DIY chocolate liqueur and a deep chocolate cocktail.

Simply candying them—coating them in caramelized sugar—is simple, and candied cocoa nibs make a delicious snack. Candied cocoa nibs can also be used in baked goods (I'd have no problem stirring them into a batch of granola), or enrobed in chocolate for an extra-decadent treat.

Cacao Nibs in Savory Recipes

But cocoa nibs have a savory side, too, and who better to write about it than pastry wizard and self-proclaimed chocolate freak David Lebovitz? He has a recipe for a gorgeous-looking shallot and beer marmalade, which includes a cocoa nibs addition. I've never made this recipe (although now I'm wondering why), but it looks divine. He suggests pairing it with savories like fresh goat cheese, or as a side for a tagine.

Lebovitz has another recipe for cocoa nib and spiced lamb sausage pizza, which sounds pretty darn good, too. And Michael Chiarello did a Food Network show a while back that featured an entire dinner menu chock-full of chocolate, with nibs showing up in the salad. Cocoa nibs are also a great choice for a crust on something savory, like a duck breast; or even fried calamari. Am I the only one who's getting hungry?