The Amazing Cacao Bean: Cacao Inspired Recipes

The Amazing Cacao Bean

CACAO Inspired Recipes

A fascinating three part blog on the amazing cacao bean by FSPA Food Safety Trainer & Consultant, Lisa Kleiner MSc Food Safety & Mgt, MSc Nutrition.

The Amazing Cacao Bean, Part 2: Cacao and Food Safety. A fascinating three part blog on the amazing cacao bean. by FSPA Trainer & Consultant, Lisa Kleiner MSc Food Safety & Mgt, MSc Nutrition. Part 1 - Some History, Part 2 - Cacao & Food Safety, Part 3 - Cacao Recipes.

Europe and most of the world eat cocoa sweet in the form of chocolate, in South America however they drink Cacao rather that eat it and use it as a savoury ingredient in many of their dishes. The nibs of the cacao bean are bitter and can have a nutty to fruity taste depending on their origin so are an excellent addition to main meals and starter dishes. I am including a couple of recipes here that are different and tasty! If anyone is interesting in pursuing chocolate making or looking for some lovely recipes I would highly recommend this book; “Making chocolate” by Dandelion as a great read!

Goats Cheese Role – Taken from Mark Bitterman

• 120g good quality cacao nibs

• 225g goats cheese log

• Pinot noir salt or salt of your choice

• 1 Baguette

Spread out half the nibs across a shallow plate, place the cheese on top and pour the rest of the nibs over the top. Roll the log in the nibs to ensure it is completely coated. Sprinkle the log with salt and serve with the warm crispy baguette.

Nibby Snowballs – Taken from Dandelion Chocolate (makes 24)

• 150g plain flour

• 100g wholemeal flour

• 65g almond flour

• 100g finely ground hazelnuts

• 100g sugar

• 3g salt

• 120g cacao nibs – coarsely chopped

• 220g butter, chilled and cut into cubes

• 1 ½ tsp vanilla extract

• 240g icing sugar

Preheat oven to 176°C. Line a baking sheet with baking paper. In a mixer combine the flours, nuts, sugar, salt and nibs. Add the butter and vanilla and mix on low speed until the mixture resembles yet sand. Dough should appear crumbly but stick together when squeezed in your hand. Using an ice cream scoop, scoop the dough into 60g portions and place on the baking tray, bake for approximately 16 minutes turning for even colouring. When still warm toss in icing sugar.

We hope you enjoyed this blog series as much as we did. If you have any cacao related queries, you can find Lisa's details here. 

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