Grinding Raw Cacao nibs

[vegankristen]

I purchased raw cacao nibs from Nature's First Law and attempted to grind them in my coffee grinder. Although it was very delicious with some agave nectar, the cacao was still very grainy. Does anyone know how to acheive the very fine powder like conventional cocoa powder? Would a mortar and pestal do the trick, or would I need a better grinder, like a spice grinder?

Also, is there any site online where you can buy ground raw cacao?

Thanks!
Kristen the chocolate fiend

[Vanessa]

I make a chocolate sauce with cacao nibs in my Vita Mix. The vita mix grinds them well, but I think it's almost impossible to get a cocoa powder because they are raw.
I've tried a motar and pestle and it still doesn't get it to powder. I think the vita mix is your best bet.

[VeganVixen]

maybe you should try dehydrating them -thats how they make garlic powder

[RawTruth]

maybe you should try dehydrating them -thats how they make garlic powder

Yes, but garlic has a much higher moisture content than cacao nibs -- which are already dried. This won't work at all.

I asked the exact same question last month. Here's the thread:
http://www.rawfoodtalk.com/forum/showthread.php?t=3024&highlight=cacao

Just a hint -- many of the questions have been asked, discussed and answered over the months on this forum. Doing a search first can often give you answers right away rather than waiting for people to answer your posts -- and, oftentimes, the most experienced raw fooders aren't on the board as much. Just a hint!!! Please don't think I'm telling you not to ask questions, okay? That's absolutely what this forum is all about.

I am a (hopefully reforming) chocolate fiend myself. I keep trying with the cacao nibs even though I've had no, none, zero good results so far. Aaargh!! Lately, I've been grinding them in the coffee grinder, then sifting that through a small strainer (pushing and scraping them through with a spoon). However, this doesn't powder them. They seem indestructible!! They're just smaller crunchy grains. I put them in my orgasmic banana ice cream -- but ... they're still grainy. It's more palatable when I add carbo powder also, but, still!!!

Have you found the threads that have lots of recipes using the cacao nibs? There's fudge, brownies -- I just haven't tried them. Let us know if you do what your results are!!

[RawTruth]

Vegankristan -- in the thread I inserted in my previous post, Pixiegreen says that she can grind the nibs down to a powder in her Cuisinart grinder.

Has anyone else had success with this?

[vegankristen]

he he! Thank so much for the replies! I really want to make a chocolate sauce, but my cheap old blender broke!I'm investing in a decent new one.

I wonder if Nature's First Law will soon be selling ground cacao nibs any time soon since the cacao nibs themselves seemed to sell pretty well. Maybe I'll email them.

RawTruth-thanks for sending me the thread; I'm such a dope and never even thought to do a search for it!

Also, does anyone have Naked Chocolate by David Wolfe and Shazzie? I'm wondering how they deal with the cacao in the book?

Thanks so much!
Kristen

[PixieGreen]

Vegankristan -- in the thread I inserted in my previous post, Pixiegreen says that she can grind the nibs down to a powder in her Cuisinart grinder.

Has anyone else had success with this?
http://www.kitchencollection.com/prodimages/sm333446.jpg

This is my grinder. I grind cacao almost every day for little snacks, it takes about five seconds to grind 3T to a powder. So far the blades are as sharp as when I got it, but of course it's only been five months. This may or may not have the same motor and blades as one with a plastic [cheaper] body, I don't know.

You can find several online stores to buy this from if you search: cuisinart coffee grinder stainless on Google.

"Cuisinart Brushed Stainless Grind Central Coffee Grinder:
The contemporary square design houses a roomy bowl (90 gram capacity) that lets you grind your beans fresh just before brewing. The lid allows extra coffee to be stored in the grinding bowl. A built-in safety interlock prevents operation unless lid is securely closed. Stainless steel bowl removes for cleaning."

Christa

[Sharon in Colorado]

Because of the graininess, I sometimes resort to using regular cocoa powder or carob, which is powdery. Sometimes it doesn't do a recipe justice, but cacao is wonderful in chocolate smoothies because you aren't having to chew it.

[Fuzzball]

Also, does anyone have Naked Chocolate by David Wolfe and Shazzie? I'm wondering how they deal with the cacao in the book?

Thanks so much!
Kristen

I'm going to hear David talk about the Chocolate on Sunday, maybe I'll be able to ask.....

[Fuzzball]

Ok, after reading these posts, I tried an experiment.

I used about a tablespoon of nibs, tossed them into my Magic Bullet, ground for about 20 seconds, tapped everything free and ground for another 20 seconds.

I got something that was finer than sand or sugar, but not as fine as powdered sugar.

I then poured in some agave nectar (about a tablespoon) and blended again. This got me a liquid that was close to the consistency of Hersheys Chocolate Syrup, but just a little bit grittier.

Daughter and Wife are in heaven....if we just had some raw ice cream.....and strawberries and bananas...wow.

[RawTruth]

Well, toss some banana slices in the freezer! In a couple of hours (with your Magic Bullet again?), you'll have ice cream. Yummy. Maybe I'll try the "syrup" on mine tonight. Although I'm still holding out for no grains at all!