It’s Easter weekend and it got me thinking about chocolate and fermentation – more specifically cacao nibs and wondered if anyone had any interesting ways of incorporating them into their ferments?

I tried adding cacao nibs to a spicy red cabbage and beetroot ferment – and found that the cacao nibs added subtle depth and richness. I’m not sure why I haven’t tried this again. I’ve also used them in Kobo Fermentary’s Essence of Xmas (if you haven’t made it I hugely recommend you do – super easy to find Payal’s tutorial on your search engine of choice)

But that’s as far as my experimentation has gone so would be interested to hear if anyone else has some successful cacao nib experiments to share.

Writing this has got me thinking about a cacao nib miso …. that could be very interesting