Posted by: hearttohearthcookery | February 9, 2012

And these are Nibs

Nibs are on the Metate

 After roasting raw, fermented cacao beans to the flavor of chocolate, the outside hulls are removed and the remaining roasted bean is now called a nib.  In the picture, both in the ceramic with the date 1699 that I am holding and on the granite metate, are nibs ready to be rolled into chocolate liquor on the heated metate.

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My next hearth cooking class is at Bolton Mansion March 17th, 2012.

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