Posted by: hearttohearthcookery | May 17, 2021

Cacao Nibs-A Taste of Hearth Cooking

 

After the fermented cacao beans have been roasted and the hulls removed, the beans become nibs and have the full aroma and flavor of chocolate but not a smooth texture that is needed to prepare the receipt (recipe) "To make Chocolate with Water"

 

After the fermented cacao beans have been roasted and the hulls removed, the beans become nibs and have the full aroma and flavor of chocolate but not a smooth texture that is needed to prepare the receipt (recipe) To make Chocolate with Water.

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Posted in chocolate, culinary history, food, food history, Nibs, receipts, recipes | Tags: , , , ,

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