THE EXPLAINER
Versatile cacao nibs add crunch and flavour to sweets and savouries alike.
Versatile cacao nibs add crunch and flavour to sweets and savouries alike.
Cacao nib and hazelnut granola
Makes about 600gm
Preheat oven to 150C. Combine 200gm rolled oats, 120gm coarsely chopped hazelnuts, 100gm cacao nibs, 50gm coconut flakes, 2 tsp ground cinnamon and ¾ tsp sea salt flakes in a large bowl. Melt 70gm coconut oil with 70ml maple syrup and 2 tsp vanilla bean extract in a small saucepan over low heat, then add to dry ingredients. Mix well to combine then spread on a large baking tray and bake, stirring occasionally, until golden brown (20-25 minutes). Cool completely. Granola will keep in an airtight container for up to 2 weeks.
Cacao nib choc-chip cookies
Makes about 16
Preheat oven to 180C. Beat 170gm melted butter, 150gm brown sugar and 100gm caster sugar in a bowl until starting to become pale (1-2 minutes). Add 1 egg and 1 egg yolk, beat until pale (2-3 minutes), then add 250gm plain flour, ½ tsp baking powder and a pinch of salt, stir to combine, then stir in 100gm coarsely chopped dark chocolate (70% cocoa solids) and 70gm cacao nibs and mix to form a dough. Roll balls of 2 tablespoonfuls, flatten slightly and place on oven trays lined with baking paper, leaving 5cm between each. Bake, swapping trays halfway through, until lightly browned at the edges (8-10 minutes). Cool completely. Cookies will keep in an airtight container for 3 days.
Roast beetroot with cacao nibs
Serves 4
Preheat oven to 200C. Wrap 4 unpeeled beetroot individually in foil, place on a roasting tray and roast until tender when pierced (40-50 minutes). Meanwhile, heat 70ml olive oil, 2 thinly sliced golden shallots, 1½ tbsp cacao nibs, 1 thinly sliced garlic clove and the zested rind of ½ lemon in a small saucepan over low heat until shallot softens (3-4 minutes). Remove from heat, add 1 tbsp lemon juice and 1/ tbsp 2 red wine vinegar, and season to taste. When cool enough to handle, peel beetroot, cut into wedges and serve topped with dressing and torn mint.
Cacao nib praline truffles
Makes about 20
Stir 120gm caster sugar and 40ml water in a saucepan over medium-high until sugar dissolves, bring to the boil and cook without stirring until caramelised (6-7 minutes). Remove from heat, stir in 60gm cacao nibs and a pinch of salt, pour onto a lightly oiled tray and stand until set. Break up praline, then crush in a food processor. Bring 185ml (¾ cup) pouring cream to the boil in a saucepan. Remove from heat, add 330gm finely chopped couverture milk chocolate and stand for 5 minutes, then whisk until smooth. Cool briefly, then stir in crushed praline and refrigerate until firm. Roll into bite-sized balls, dip in melted dark chocolate and roll in Dutch-process cocoa. Truffles will keep refrigerated in an airtight container for 2 weeks.