Yesterday we began work on making tender cocoa nibs. While in the past we have utilized the crunch and bitterness of cocoa nibs, I wanted to know what could be done with tenderized nibs. We put some cocoa nibs in the pressure cooker with agave and water. Two hours later, we had tender cocoa nibs with a softened flavor profile. These are a neat addition to our pantry. Now we just need to figure out what to do with them. I have thought of folding them into spaetzle and cavatelli. They may also be fun in vegetable ragouts or even risotto. Time will tell.
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