Cacao Diaries: Journey from Trees to Nibs and how to use cacao nibs in food

Welcome, fellow chocolatarian! Do you ever pause to think about where this favourite dish comes from, or what magic beans are at its heart? Well, you’re in for a deliciously enlightening journey as we explore the fascinating history behind everyone’s favourite dessert.

Cacao Plantations in India

The Birthplace

Cacao plantations in India are mainly found in the southern states like Kerala, Karnataka, Tamil Nadu and Andhra Pradesh. Key districts are Idukki, Wayanad, Dakshina Kannada, Kodagu, Coimbatore, and Godavari districts. These regions benefit from tropical climates and rich soil, which are ideal for cacao cultivation.

Intercropping with coconut and arecanut provides extra income to the farmers. While challenges like pests and the need for modern practices exist, rising domestic chocolate demand and government support oer growth opportunities. Programs from the government help improve cacao quality and yields, boosting India's position in the global market.

The Trees of cacao

Before we delve into the specifics of cacao trees, let's take a moment to appreciate their incredible significance. These trees are the very foundation of chocolate, providing the essential cacao beans that transform into our favorite treats. From their unique growing conditions in tropical regions to their vibrant, colorful pods, cacao trees are as fascinating as the chocolate they produce. So, let's explore the amazing world of cacao trees and discover how they play a crucial role in bringing sweetness into our lives.

Here are some common trees:

Theobroma: It is a tree with large, elongated, glossy leaves that only drops its leaves during winter, which is a way that rubber tree and cacao tree are related since they are both tropical trees. They reach heights of 4–8 meters and possess large, conspicuous leaves that are glossy. Small, pale pink or white flowers grow on the trunk and branches, and these transform into big-sized hollow fruits known as cacao beans. From these beans, the world gets cocoa and chocolate.

Criollo: Criollo is one of the cacao tree varieties, mainly characterized by very good taste, as well as its pleasant aroma. This type yields beans with a rich assessment of fruits, nuts, and flowers; hence, its name criollo emerged in Central and South America as people grew beans that may not be profitable, half-pint beans of superior quality.

Forastero: The Forastero type of cacao tree is one of the most productive and resistant types of trees in the world. It has cacao beans that are less complex in flavor than the founder’s variety and are defined as having a more assertive or savory taste. Forastero species trees are originally grown in the Amazon basin and are considered predominantly cultivated in West Africa. The two principal countries include Ivory Coast as well as Ghana, where the majority of the entire world's cacao for chocolate is produced. Forastero beans are well-known as excellent producers of cocoa beans in comparison to others, and they are not very susceptible to diseases. Forastero types are also known to perform well under Indian conditions.

From bean to nibs

When cacao beans are crushed and roasted, they turn into small, crunchy pieces called cacao nibs. They are the purest form of chocolate and have a bitter taste. These nibs are rich with fiber, antioxidants, and minerals like iron and magnesium. So if you are a chocolate lover and a health- conscious person as well, they’re perfect for adding a rich, intense chocolate taste to your favorite recipes or enjoying them as a healthy snack.

Cacao nibs have proven to be instrumental in enhancing exercise performance and recovery, improve mood, promote skin health, benefit digestive health, and enhance cognitive function.

They make a nutritious snack, either eaten on their own or added to smoothies, oatmeal, yogurt, and baked goods. Cacao nibs are a great option for anyone who enjoys the strong, unprocessed flavor of raw chocolate and wants to add extra nourishment to their diet.

How are they made?

The journey of cacao nibs commences with the careful picking of mature cacao pods from trees to ensure their quality. Following fermentation, beans are dried and roasted before cracking them open to reveal raw nibs, known for their pure chocolate flavor.

It is right after this that the nibs are ground into a thin paste referred to as chocolate liquor, which, by heating, melts cocoa butter. Other producers simply press the chocolate liqour releasing cocoa powder and cocoa butter. Finally, these thoughtful individuals ensure well-packed cacao nibs so they can be distributed for consumption or use in food preparation, valued for their strong taste and flexibility across many recipes, such as baking or creating bespoke chocolates, which represent a transition from tea to table steeped in tradition and artisanal skill.

How can cacao nibs be used

Cacao nibs, which are very flexible, can be used for various culinary recipes. Here are some common ones:

Baking: for example, biscuits, brownies, and cakes with cacao nibs gives it a delicious snap and a strong chocolate taste. 

• Replacing chocolate chips

  Cacao nibs can be used in place of chocolate chips in cookies. They have a crunchy texture and a rich, dark chocolate flavor, similar to chopped hazelnuts. You can also mix cacao nibs with chocolate chips for a combination of crunch and melt. 
• Garnish

  Cacao nibs can be sprinkled on top of frosted cupcakes, muffins, sheet cakes, or bundt cakes for added texture. 
• Complementing chocolate desserts

  Cacao nibs can be used in chocolate desserts like chocolate mousse, chocolate fondant, or chocolate torte to bring out the more complex, bitter notes. 
• Replacing nuts

  Cacao nibs can replace nuts in granola, brownies, and biscuits. They are a good option for people with nut allergies. 
• Candied

  Candied cocoa nibs are made by coating roasted and chopped cocoa beans with a thin layer of caramelized sugar. They can add a unique texture and intense chocolate flavor to baked goods.

Smoothies: You can add cacao nibs to your smoothie to enhance flavor, texture, and nutrient content.

Cacao nibs can be added to many different smoothies, including: 

• Coffee and cacao: Combine cold drip coffee, nut milk, ice, bananas, dates, chia seeds, protein powder, and cacao nibs 
• Mint cacao nib: Combine cashews or banana, cacao powder, ground flax seed, ice, and cacao nibs 
• Banana cacao: Combine frozen banana, frozen blueberries, almond butter, cacao powder, cacao nibs, and ice 
• Cacao and peanut butter: Combine cacao nibs, peanut butter, apple, banana, almond milk, and vanilla