We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking!
A Little History on Chocolate and the Cacao Plant
As adapted from CocoaBox.com and WorldAgroForestry.org
Chocolate derives from the cacao plant originating in South and Central Americas and whose first recorded propagation dates back over 4,000 years, predating both the Aztec and Inca. At that time, natives of the Amazon River Basin near the Andes mountains believed that a drink made from the unsweetened bean and numerous spices was the drink of the gods.
As the farming of these trees spread across and north farther into the South and Central Americas, so did the bean's theological, social, and economic influence. In fact not only did it become a well-accepted belief of the Inca and later the Aztec that this was true, our modern language has evolved around this concept as well. The scientific name for the cocoa tree, Theobroma Cacao, comes from the Greek words "theo" (god) and "broma" (drink). The word "chocolate" itself can be traced back to the Aztec word "xocoatl," which refers to the original, very bitter, drink brewed from the cacao beans.
Back in the day, not only was cacao worshipped as food of the gods, it was also used as currency. In slightly more modern times, chocolate was used as part of American Revolutionary soldiers' rations and pay. And of course these days, chocolate is still a valuable commodity. Its current value is roughly USD 44.35 billion. Not bad for a pod-bearing plant from the recesses of the rainforest.
And it didn't take the world by storm overnight. It's first introduction to Western civilization could be termed a massive flop. When Spanish conquistadores landed in South America and were given the drink, they described the unsweetened drink as "a bitter drink for pigs." It wasn't until someone mixed honey or cane sugar into the concoction that it took off and, about 35 years after the first conquistador made it to the South American shores, chocolate was brought to Europe. The rest, as they say, is history.
Plenty of innovations in chocolate and cocoa production (including the name) have since changed the face of this food but none would be possible without these first steps. We will be taking a step back from traditional chocolate today to something that more closely resembles these early origins, in flavor if not in form. Cacao nibs have been returning to mainstream as is a re-examination of their history and roots.
About Hard-Crack
As Adapted from CooksInfo.com
In cooking, hard crack stage refers to when a sugar syrup being heated has reached 300-310°F/149-154°C. It is a test of how hot the syrup is and how much water is left in it. Once there, the sugar concentration in the syrup has reached 99% and when drizzled into cold water, will form threads. You may even hear what sounds like glass cracking when you do (hence the name), but it is the sugar, caused by the drastic change in temperature.
Once it is removed from the heat and starts to cool, you will need to work quickly as it sets quickly into a rock-hard consistency. Be careful as despite the quick set the sugar will be extremely hot.
Cacao/Cocoa Nibs Best Practices
Cacao nibs are the peeled, roughly chopped, completely unsweetened beans from the cacao plant. They are bitter, crunchy, and smell like chocolate. But like I said - unsweetened. Unless you like bitter foods, cacao nibs are best paired with sweet things. They work well in smoothie bowls and ice cream as they add a certain level of crunch and the sweet from the fruit &/or cream bring out the flavor from the nibs and balances out the bitter tones. they can be used anywhere you need a crunch, so brownies and muffins work as well.
There are other uses out there, both sweet and savory. Feel free to experiment and if all else fails (and even if it doesn't), take a look online or in one of our books.
The Main Event:
As adapted from TheSpruceEats.com for use by the Brown Deer Library Cookbook Club
Prep: 15 min. ● Cook: 10 min. ● Total: 25 min. ● Servings: 8
A popular ingredient in candies and desserts, cacao nibs add a crunch and undiluted chocolate flavor. This recipe creates something like a chocolate brittle. Eat it plain or broken up over your favorite dessert to add a chocolatey crunch.
Ingredients
1/2 cup / 3.5 ounces sugar
2 tablespoons water
1 tablespoon light corn syrup
1 cup / 3.75 ounces cacao nibs
1 tablespoon unsalted butter
Directions
Line a baking sheet with foil and spray the foil with nonstick cooking spray. Combine the sugar, water, and corn syrup in a small saucepan. Stir well until the sugar is moistened.
Place the pan over medium heat and continue to stir as the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.
When the sugar syrup comes to a boil, insert a candy thermometer, being careful not to rest it on the bottom of the pan. Cook the candy without stirring until it reaches about 330°F / 165°C (some candy thermometers label this as Hard Crack) - it should be a medium amber to dark gold color and start to smell like caramel.
Remove the pan from the heat and stir in the cacao nibs. Once they're coated with the caramel, add the butter and stir it in as well. The butter will help the cacao nibs separate a little bit and will make the mixture easier to spread.
Quickly scrape the candy out onto the prepared baking sheet and press to spread it into a thin, even layer. Allow it to cool completely at room temperature until cool and hard (it doesn't take long).
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