Monday, January 11, 2016

Diagramming the Cacao Nib

Imagine chocolate, coffee, and nuts as three overlapping circles in a Venn diagram of delectation. For many of us, coffee breaks, snack-time, or dessert are all about making the round trip through all three of these flavor-zones. Large cup of coffee and a chocolate walnut brownie, anyone?

Good for an occasional treat, but do it all day everyday, and you and your body are gonna have a serious disagreement. So what's the health-conscious, chocolate/coffee/nut friend to do?

Enter the cacao nib, super-food.

The complex flavor, texture, and mouth-feel of the diminutive cacao nib place it squarely in the center of this Venn diagram--the manic little ringmaster of a three-ring circus of dark, over-caffeinated nuttiness.

It's a quirky, mercurial character, this nib, constantly changing while you chew it. The initial, nutty crunch promptly branches off into a coffee-like crescendo while simultaneously laying down a lingering, base-level register of chocolate flavor and mouth-feel. This isn't the fusion of chocolate, coffee, and nut. It's fission--these three elements emanating out from one, small kernel.

I substituted a handful of nibs for my afternoon coffee & pastry break a few weeks back. My body is grateful.

For high-aroma nibs at the best price in the market, order here:

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