The star of any snack or dish, the nibs are a delightful addition to smoothies, muesli, biscuits and more. Packed with pure cacao flavour, they are also perfect for nibbling on their own. Warm whispers of orange and toffee reverberate as the Ultra Rare Cru Udzungwa makes its way through your senses, echoing the elephants’ playfully winding journey from the forest to the savanna.
Add to cartWe all love cookies, but sometimes a Christmas spice cake can make our bellies happy too, especially if it contains Original Beans chocolate. The list of ingredients is manageable and the final result is juicy and pleasantly sweet.
50 g Original Beans Udzungwa Cacao Nibs
50 g Original Beans Piura 75%
INGREDIENTS:
250g pecans
250g sugar
100g water
Roast the pecans for a couple of minutes in the ofen.
Heat the sugar and the water in a saucepan until it starts to boil.
Slowly bring it to a boil until it bubbles.
Now add the previously warmed pecans and let caramelize while stirring constantly.
Take off the heat from time to time and stir.
As soon as the nuts are caramelized, spread on a baking sheet with baking paper and let cool.
Once the nuts have fully cooled down chop roughly.
INGREDIENTS:
125g Butter
150g Brown sugar
50g Muscovado sugar
100g Sour cream
100g Sweet cream
200g Flour
½ pk. Baking powder
50g Organic cocoa
1 tsp ground cinnamon / 1/2 tsp clove powder / 1 tsp freshly chopped ginger
50g Piura 75%
2 large Apples
50g Apricot jam
50g Rose jam from "Rosenfeines"
50g Udzungwa cocoa nibs
25g Fir honey
Whisk the butter and sugar until frothy.
Gradually add the eggs.
Add the sour and sweet cream.
Add the previously sifted flour, cocoa, baking powder, cinnamon, clove powder & ginger alternately.
Now stir in the melted piura and fold in ⅔ of the caramelized nuts.
Put the finished spice cake batter into a baking tray.
Peel the apples, cut into wedges and spread them in a circle on the cake until it closes nicely and gently pressed together.
Bake at 175 ° C for about 25-30 minutes.
Just before the time is up, add the jams together in a small saucepan with a tablespoon of water and bring to the boil.
Now take the cake out of the oven and brush the apples with the jam.
Spread the rest of the nuts on top and bake for another 10-15 minutes until it's done.
Brush the still warm cake with warmed fir honey and sprinkle cacao nibs on top.
INGREDIENTS:
1 Apple
½ Lemon
Rose petals
Sugar
Egg white
Wash the apple, DO NOT peel and cut it into wafer-thin slices.
Soak briefly in lemon juice.
Then distribute wildly on the tart.
Garnish with sugared rose petals.
Chocolate can be so much more than just that. It is strong, soft, intense, passionate...like a soul. So we should treat it with respect. From cultivation to processing. This product gives us so much, with which we can also achieve so much.
Sabrina Schanz, , Berlin, Germany
The star of any snack or dish, the nibs are a delightful addition to smoothies, muesli, biscuits and more. Packed with pure cacao flavour, they are also perfect for nibbling on their own. Warm whispers of orange and toffee reverberate as the Ultra Rare Cru Udzungwa makes its way through your senses, echoing the elephants’ playfully winding journey from the forest to the savanna.
Cacao beans
Cru Udzungwa 100% Nibs Nutrition Facts Per 100g Energy: 2552 kJ / 610 kcal Fat: 55g Thereof Saturated fat: 34g Carbohydrate: 26g Thereof Sugars: 0g Dietary Fibre: 18g Protein: 11g Salt: 0.03g Iron: 19mg
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
