I’ll admit- I had my last jar of cocoa nibs on the shelf for over a year. OK, maybe a year after the expiration date. Hey, we got busy, right? Covid happened… The deli managed to stay open (by the grace of God), but we had other things to deal with besides me making Cocoa Nib Fudge in my spare time.
And then the other shoe dropped. Supply chain shortages! I could no longer get my Montezuma Pure Cocoa-Nib Chocolate Bar at Trader Joe’s (and I’m not paying $10 per bar for it on Amazon). My secret stash had run out. But no worries, right? I’d relent and start eating Tom’s Extra Dark Pound Plus Chocolate Bar (only $1/ounce on Amazon, a third the price of Montezuma’s, but still). Tom’s only had a little sugar, right? BUT THEN THEY RAN OUT OF THAT! First world problems! What would I do?
Well, I busted into my more recent cocoa nibs, and threw together a new version of Cocoa Nib Chocolate. (I’ve got, like, four other versions of this recipe, here, here, here, and here…)
Below is the latest recipe. I put the recipe in weight (easier that way). But customize as needed or preferred (omit cocoa butter if you don’t have that, etc.) But all I said in previous posts about the Champion juicer still holds true.
- #1- The Champion’s the best way to “grind” cocoa nibs into a puree (barring the use of a professional stone chocolate-grinding wheel)
- #2 You probably have to resort to eBay to find the Champion juicer (not on Amazon)
- #3- You can’t grind cocoa nibs in your other fancy juicer that you bought on Amazon
I don’t have a crystal ball, but I do have my Bible… Chocolate shortages are really small potatoes in so very many ways- more to come, I’m sure. But meanwhile, we will make the most of the time we have, yes? May all your chocolate cravings be filled, even if you don’t want to bother with the recipe below!
INGREDIENTS
- .50 toasted cacao nibs
- .09 cocoa butter (or coconut oil)
- .25 each coconut spread & butter
- 1/4 tsp. salt
- 1 tsp. vanilla
- .25 each, raisins & dates
- .25 macadamias (or other fave nuts)
PREPARATION
1. Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > .50 raw cacao nibs
2. Process toasted cacao nibs until quite smooth a Champion juicer. Use: > .50 toasted cacao nibs
3. Add to Champion juicer (this will melt these ingredients): > .09 cocoa butter (or coconut oil) > .25 each coconut spread & butter
4. Add: > 1/4 tsp. salt > 1 tsp. vanilla > .25 each raisins & dates > .25 macadamias
5. Spread in loaf pan, then refrigerate overnight.
6. Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slice; will last in refrigerator for a month or two.
