What are cocoa nibs

[eachpeachpearplum]

Hi Everyone, :)

1) What are Raw Cocoa nibs

2) How do they compare to chocolate

3) How do I use them?

Thanks! :p

[JennaBoBenna]

Theyre little bits of chocolate from cacao beans. I ordered these from Rawfood.com and when I got them I opened the bag and popped a small handfull in my mouth and crunched down. Boy! They don't really taste like chocolate. It's sort of like eating coffee beans or something, nice aroma but little taste. If you put them in smoothies, recipes etc it'll taste more like chocolate though.

[rawpriestess]

Unfortunately cacoa nibs are not raw.

Cacoa nibs are the super bitter part of the coco pod or bean, and they taste much like coffee beans, they have to be fermented to taste like chocolate, and then roasted.

People will tell you their nibs are raw, but there is no way they can be, they simply must ferment to be edible, and the fermentation process (even when done naturally in the sun) causes them to be heated above 115 degrees.

They usually have all the oils removed from them which makes white chocolate.

When added to lecithin, and sugar, cacoa nibs can become chocolate, after much blending and heating.

Also, cacoa has alot of caffeine in it, and increases your brain chemicals to an abnormally high state.

Although I was a major choco-holic, it is best for me to stay away from cacoa, chocolate, caffeine, coffee, etc.

[exurb]

RP, isn't that conventional cocoa and chocolate you're talking about.

IMO It is possible to purchase true raw organic cacao from a reputable source. They're an acquired taste, sort of like a more bitter version of bittersweet chocolate. They taste very different from the roasted cocoa.

There is a book by David Wolfe and Shazzie on raw chocolate called "Naked Chocolate."

here's a link

http://www.rawcacao.com/

[dhammala]

You think the raw nibs sold from rawfood.com are roasted? They claim to have put a lot of effort into bringing these nibs to the raw community.

From rawfood.com (http://www.rawfood.com/cgi-bin/order/index.cgi?id=632498573344&d=single&item_id=0878&m=home)
"Raw, Organic: This is a 100% raw product that is certified organic by Skal International." (I wonder who they are..lol)

"Normally, one could peel cacao beans before eating them...now we've done it for you! "Cacao Nibs" (or Cacao Pieces) are peeled raw/organic Cacao Beans."

[dhammala]

The aroma is amazing.. and to me, it smells like pure chocolate.. like what you would expect Willy Wonka's factory to smell like!

I was a BIG baker before going raw, and chocolate was one of my most favorite flavors/mediums. I am a super fan of the darkest of dark chocolate.. I'm talking 80% or higher! These nibs have a nice mellow bitter flavor that reminds me of that. No milk chocolate here!

When I first got the nibs, I would eat about a tablespoon of them with hone drizzled over. That would balance out some of the bitterness and make it a yummy treat. 5 minutes later and you are flying with the warmest chocolate high! Now, I just eat the tablespoon.. maybe about once a week. When I need a chocolate fix, I actually crave them!

If I want to use it in recipes, I grind it down to a powder in the coffee grinder. Then I can use it in a sauce (coconut butter, cocoa powder, agave) or just dump it into shakes/smoothies (1 young coconut water and meat, splash of vanilla or bean, cocoa powder to taste)

Enjoy!

[rawpriestess]

This is what I have heard,

The ones sold are NOT roasted, AND they are not raw.

The natural fermentation process heats them over 115 degrees, even if done naturally and in the sun.

Alissa, does not carry these as she has stated:

http://www.rawfoodtalk.com/forum/showthread.php?p=126&highlight=cacao#post126

lots of good info there.

However, each and every one of us must make our own decisions. I have chosen not to eat the cacao nibs, I still have some in the freezer, I just need to toss them, sell them, gift them away, make something with them and gift that away, whatever. Because I will probably not eat them.

Dragggon tried them, he doesn't care for them either.

I just listen to Alissa, if she says it's a good thing, I trust that she has researched it far better than I.

[blessed]

Hi,
What can I use in place of them when making my deserts. Some of the recipes I see call for using them so what can I substutite for them and what would the measurement be. When making your deserts that call for them what do you use instead.

Thanks for the information on them.

Ann

[eachpeachpearplum]

Thanks everyone definatly food for thought! :o

[rawpriestess]

We just use raw carob.

I'm so used to it that I like it better than chocolate.

[eachpeachpearplum]

We just use raw carob.

I'm so used to it that I like it better than chocolate.

I have bad associations with carob - my parents used to give me carob snacks as a kid instead of chocolate and I was a tad resentful :mad: ! HOWEVER, I shall give it a try as I am now older and hopefully wiser! :rolleyes:

[Rawkinlocs]

I have bad associations with carob - my parents used to give me carob snacks as a kid instead of chocolate and I was a tad resentful :mad: ! HOWEVER, I shall give it a try as I am now older and hopefully wiser! :rolleyes:

Also bear in mind that roasted carob tastes different than raw carob (at least to me). I remember having some (cooked) vegan oatmeal-carob chip cookies once and those cookies were SO good...except for those awful carob chips! BLECH!

But I use raw carob now and it's better. Not exactly like chocolate, but a viable substitute and works well in most recipes that call for cacao. But I do use cacao nibs as well, but I use it sparingly as in, I don't make recipes that call for it very often. Most times I'll do part carob and part cacao.

[rawpriestess]

Rawkie,

that is sooooo smart, to use both cacao AND carob, what a brilliant idea.