Amano Artisan Chocolate
Barlovento Roasted Cocoa Nibs
Good - Good +
Weight: .636 oz. (18 g.)/ 6 oz. (170 g.) total package
Calories: 120 calories (estimate) in 1/8 cup (2 Tb.)
Cost: $lost information
Purchased from: Amano Artisan Chocolate (at a show)
Happy Halloween to all who celebrate this sweet, autumn holiday. And, welcome to Day #5 of Cocoa Nibs Theme Week.
I celebrate Halloween week by baking a gluten-free chocolate cake inside a carved pumpkin each year. (Other squashes work too.)
I re-heated a piece of this year's* pumpkin spice cake for breakfast, and sprinkled it with Barlovento Cocoa Nibs from Amano Artisan Chocolate (Orem, UT).
Seasonal side dishes for the pumpkin cake included: chopped walnuts, toasted pumpkin seeds with sea salt, and berries from the lavender star flower bush in my yard. Both flowers and berries are edible. These tiny, caramel colored berries with the pit in the middle tasted like fruity, miniature dates.
A freshly opened bag of cocoa nibs has so much potential. I'll use these nibs for many other things. E.g., this morning I also made myself a small, but flavorful cup of hot buttered chocolate to go with the cake, by soaking some nibs in some steamed milk ahead of time.
A small serving of cacao nibs can be very satisfying over cake, ice cream, or baked into brownies. Use them in a "rub" for roasts. Or, grind them up and make your own mole or drinking chocolate. Nibs are chocolate building blocks, without the sugar.
*I don't follow recipes; but every year the cake contains different ingredients. This year it included blackstrap molasses, cinnamon, ginger, allspice, cloves, chopped walnuts, and cocoa powder. This type of moist cake works best with a small pumpkin. Go too large, and the cake will be soggy or uncooked in the middle.