Melt chocolate and butter, stirring to blend,
1. Place chocolate chips on a microwave safe plate. Microwave for about 60 to 90 seconds. Stir until smooth.
2. On a piece of foil scatter some nibs.
3. Use a teaspoon to drizzle the chocolate over the nibs to coat them.
4. Set aside for 10 minutes to harden. They will easily pop off the foil.
5. Keep in a sealed contained for up to 3 days - they won't last that long anyways! haha.
s removed.
Melt the chocolate in a bain marie (a
Add macadamia nuts and cacao nibs; pulse until coarsely chopped. Press
cup of the cocoa nibs until thoroughly blended.
Add
set aside. Melt the dark chocolate chips in a double boiler
et aside.
If cocoa nibs are not already broken into
n a dry bowl, melt chocolate over barely simmering water. Whisk
yrup, 1/2 cup cacao nibs, almond meal, vanilla extract, baking
To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
Pour into prepared shell.
Chill at least 2 hours.
Serve cold with soft whipped cream.
Place strawberries into a saucepan with the sugar and lemon juice and gently heat, while stirring, until the sugar has dissolved.
Increase heat and bring to a low boil, stirring often, until the temperature reaches 220\u00b0F on a candy thermometer.
Remove from the heat and cool 3 minutes.
Stir the chopped chocolate and cacao nibs into the strawberry mixture. The chocolate should melt into the mixture.
Can 15 minutes in a waterbath.
blender. Add agave, unsweetened chocolate, and vanilla extract; blend on
Combine oats, chocolate chips, pecans, pumpkin seeds, dried figs, dried apricots, cocoa nibs, chia seeds, flax seeds, pumpkin pie spice, and cardamom together in a large bowl. Add cashew butter, yacon syrup, and vanilla extract; stir well to combine.
Place bowl in refrigerator to allow mixture to set, about 30 minutes. Remove mixture from refrigerator and scoop bite-size spoonfuls onto a plate; dust with cocoa powder.
il, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in
Roll each ball in cacao nibs or cacao powder as you
ack.
Filling: Melt chocolate in a bowl set over
ixed; fold in chocolate chips, pecans, and cocoa nibs.
Divide dough
chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
power) melt the bittersweet chocolate. Pour the chocolate into the bowl of