Quote:
Originally Posted by Sidd Finch
So, I'm in a wine club that sends me really good wine, but insists on including some little tchotchke (sp?) with it. Either a kitchen item (some of them pretty useful, some worthless, some redundant of items I already have), or a food item (ditto). One item that I received many months ago was a package of cacao nibs.
Since these approximate the taste of very bitter chocolate and the texture of wood trimmings, I really didn't know what to do with them. But the other day I made cookies, using a recipe from a book my daughter picked from me (Chewy Crunchy etc.), and holy shit they are good. It's basically a buttery sugar cookie with cacao nibs and pecans, but the nibs give a really subtle chocolate taste. And the texture problem disappeared with the baking.
Any other ideas for how to use these things? The package was pretty big and I don't want to make the same cookie over and over again. Though I will if I need to, because they were damn good.
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You can melt them in a double boiler and use them for anything where you want a chocolate flavor, e.g., a ganache or hot cocoa. You can try your hand at candy-making, but be very careful, because nothing burns quite so badly as sugar at the cracking stage, which is essential to good candy-making, but a real hazard with kids.
