At long last, I’ve got to try the hand crafted chocolate with cocoa nibs. I am doing it the way others usually do. Sprinkle some nibs after pouring and shaking the tempered chocolate. Nibs end up on back of chocolate bar after removing from mold.
Come to think of it. Chocolate bar is all shiny and beautiful except for its back. The surface that is exposed and not touching the mold surface. Maybe the add-ons are not just for flavor purposes but for aesthetic too.
Now, I got 12 pieces. Things went smoothly without issues. Just like other bars I have been making except for the rock like structures on back.
So why sprinkle nibs to chocolate when they are practically the same thing. Bars are made of refined nibs.
As for my own experience, texture has huge influence on flavor. I eat cocoa nibs a lot. I find it nutty, bitter, acidic, chocolaty and relaxing. The bitterness is a big turn off but I always find myself grabbing for more.
Ground and refined pure chocolate is a different story. I simply cannot eat it without mixing sugar.
So nibs and chocolate are still different and sprinkling nibs to bars will give different flavor experience. I wonder how it will be like. My bars have instrunctions to let it melt in mouth like a candy for full flavor experience. Nibs won’t melt. I won’t allow myself to taste these bars unless the recommended time have passed. I have to wait for at least one week.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.