Customer Recipes: Plain Nibs
Dagoba Xocolatl Pork Tenderloin
Ryan S
"I love your chocolates! The broken bars rock! I am still playing with the nibs, but this is one of the recipes I have tried a couple of times at home."
Serves 2
Ingredients:
- 1 Pork Tenderloin, trimmed of silver skin
- ½ cup Dagoba Cacao Nibs, toasted
- 2 tsp Ancho Chili Powder
- 1 tbsp Dagoba Cocoa Powder
- 1 tbsp Instant Coffee
- A good squirt of Molasses
- Sea Salt and Black Pepper, freshly ground as needed
Method:
- Roast the nibs until fragrant and let cool.
- Combine the nibs, chilli powder, cocoa, and instant coffee in a small food processor and grind into a powder. While running, add the molasses, with a little salt and pepper, and process into a paste.
- Trim the silver skin from the pork
tenderloin, transfer to a plastic container, cover with the Xocolatl
nib paste, and cover with the lid or plastic wrap and refrigerate over
night.
The next day
- Pre-heat the oven or BBQ to 350F
- Meanwhile remove the pork tenderloin from the fridge, remove some of the excess rub and let the pork come to room temperature. Lightly season again with a little sea salt and freshly ground pepper.
- Roast in the oven for about 20-25 minutes, until the pork reaches an internal temperature of 155 F on an instant read thermometer. Be careful not to burn the nice Xocolatl Nib crust!
- Remove the pork from the oven or BBQ, lightly cover with foil and let it rest for about 10 minutes. Slice the pork on the bias into 6 equal sized pieces and serve with your favorite side dishes.
Enjoy!
*This rub also works really well with Beef, Game and Chicken. I have made this at home with a spiced sweet potato puree and red wine dark chocolate sauce. Delicious!
Donna's Dagoba Nib Non-fat Whole Grain Biscotti
Chef Donna P
Mix together
- Two large eggs
- One cup of sugar (Dagoba prefers turbinado/evaporated cane juice)
- Zest of one orange. Reserve juice, add later if the mixture is too dry
- One half teaspoon cardamom
- Two tsp coriander
- Two tsp soft stick cinnamon, ground
- One tsp vanilla extract
Mix separately then combine with above
- Two cups whole wheat PASTRY flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
Mix in
- 1/2 cup Dagoba Chocodrops
- 1 /2 cup diced pecans or walnuts
- 1 /3 cup Dagoba cocoa nibs
Method:
- Lightly grease a cookie sheet and form the dough into a long loaf, about three inches wide.
- Bake at 350 for 20 minutes or until the loaf is firm when tapped.
- Remove from the sheet and cut into finger wide biscotti.
- Reduce the oven to 300 and lay the biscotti side by side on the sheet and return to the oven, baking five minutes on each side until they reach a desirable crispness.
The biscotti can be stored or several weeks in an airtight container.
Chocolate Almond Nib-scotti
Paul F
Ingredients:
- 2 cups all-purpose flour (or wheat/gluten free alternative)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter or margarine, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup blanched almonds, coarsely chopped
- 1/2 cup Dagoba Cacao Nibs, coarsely chopped
- 1 tablespoon confectioners' sugar
- 8 oz Dagoba Semisweet chocolate
Method
- Preheat oven to 350 degrees F
- Butter and flour a large baking sheet (can use oil and wheat/gluten free alternative)
- In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in almonds and chocolate nibs.
- On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.
- Melt chocolate over a double broiler. Transfer to a small bowl and let friends dip their own biscotti.
"No double dipping allowed!"
Dagoba Nibs and Toast
Lynda A
Toast to perfection: Whole grain toast
Spread With: Organic Almond butter
Sprinkle With: Organic Flax seed meal
Top with: Dagoba Cacao nibs
"What could be better/healthier?!"
Chocolate Cordial and Drunken Nibs
Jennifer L
The Chocolate Cordial is excellent straight, with espresso, or blended into warm coconut milk for the ultimate dairy free hot chocolate! The Drunken Nibs can be enjoyed plain, they're just tender and chewy this way. Pure decadence spooned over fresh strawberries.
Sucanat gives the best flavour and colour, but light brown sugar (gently spooned into the cup to 200 ml) is an acceptable substitute.
Sailor Jerry Spiced Rum has a pronounced vanilla & spice flavour that sets off the cacao. Any good, strong rum (92 proof/46% or so) would work if a split half of a vanilla bean were added to the jar before ageing. The resultant cordial is approximately 20% alcohol, with enough soaked into the nibs to help preserve them.
200 ml Sucanat (evaporated cane juice)
265 ml water, boiling
260 ml Sailor Jerry Spiced Rum 46%
400 ml Cacao Nibs
In heat proof measuring cup, fill sucanat to the 200 ml line. Add 265 ml boiling water, or until total level equals 340 ml. Stir to dissolve sucanat (but don't worry if it won't all dissolve at first-it'll go into solution after it ages) After it cools enough to comfortably touch the measuring cup, add the 260 ml of rum. In an 800 ml/quart size canning jar, add cacao nibs to the 400 ml line. Pour the rum syrup over the nibs to fill the jar up to the 800 ml mark. Cover, and shake gently to stir.
Let sit for 3 days to 2 weeks for the full flavour and aroma to develop. To prevent cloudiness in the final cordial, let age undisturbed. Then carefully pour off the Chocolate Cordial without disturbing the solids in the bottom, strain and bottle.
Leave the cloudy bit in the bottom with the Drunken Nibs, or pour off separately to add to hot chocolate.