Hello and good day!
Here is part 2 of our series going through the entire chocolate making process in extreme detail.
If you are interested in knowing pretty much everything there is to know about how chocolate is made from beginning to end, these podcasts are for you.
As an added bonus, we discuss our favorite ways to use cacao nibs.
Brian loves to coat them in agave or maple syrup and roast them in the oven.
I love to put them in a food processor and grind them into a powder and then mix them with a sweetener like monk fruit or coconut sugar. I usually do a 80/20 cacao/sweetener mixture.
That powder goes great on fruit salad, in baked goods and smoothies, and you can also eat a spoonful of it straight.
Enjoy!
