And an answer to that question you probably have: Do they melt?
Enjoy dark chocolate’s roasty, bitter, fruity complexity? Love the contrasting crunch of nuts in baked goods and as a garnish? Then you should try cocoa nibs.
Cocoa nibs are the cracked pieces of cacao beans, which manufacturers dry and ferment to make chocolate. They are dry and crunchy and can be sold raw or roasted, the latter of which taste predictably toastier. Either way, cocoa nibs have the bitterness of unsweetened chocolate or coffee, tempered by a slightly fruity acidity.
Cocoa nibs are a component of chocolate. They’re typically ground to a thick paste (cocoa liquor) and mixed with cocoa butter, sugar, milk (for milk chocolate), vanilla (sometimes), and an emulsifier to make chocolate.
Cocoa nibs don’t melt when heated, but their cocoa butter comes to the surface.
Their crunch and roasty, bitter, faintly fruity flavor makes cocoa nibs a great addition to a range of sweet applications. They’re even great in salads (think: alternative to toasted nuts).
Bake Into (use ½ to ⅔ cup cocoa nibs per batch):
Cocoa nibs can be stored like other forms of chocolate in an airtight container in a cool, dry place.