Does anyone have good recipes or recommendations for cookbooks for
making chocolate from nibs?

"Stuart S. Berr" > wrote in message
...
> Does anyone have good recipes or recommendations for cookbooks for
> making chocolate from nibs?

I have just acquired the book "Bittersweet" by Alice Medrich. I haven't
really had a good look at it, but I've noticed she talks about nibs (I'd
never even heard of them before) and has recipes involving them. In any
case, the book seems to be well worth buying from what I've seen so far.

John

JMF wrote:

> "Stuart S. Berr" > wrote in message
> ...
> > Does anyone have good recipes or recommendations for cookbooks for
> > making chocolate from nibs?
>
> I have just acquired the book "Bittersweet" by Alice Medrich.
> I haven't really had a good look at it, but I've noticed she talks
> about nibs (I'd never even heard of them before) and has
> recipes involving them. In any case, the book seems to be
> well worth buying from what I've seen so far.

But does she discuss making chocolate from nibs?
Somehow, I doubt it. That's a specialized industrial
operation, like making penicillin or TV picture tubes.

Minifie is the best current book on the subject, and
the third edition is still available at about $200 on Amazon.

What appears to be a paperback edition (possibly
unauthorized) is available from India for less than
$15 (plus shipping):

http://dogbert.abebooks.com/abe/Book...s?bi=129508934

"Mark Thorson" > wrote in message
...
> JMF wrote:
>
> > "Stuart S. Berr" > wrote in message
> > ...
> > > Does anyone have good recipes or recommendations for cookbooks for
> > > making chocolate from nibs?
> >
> > I have just acquired the book "Bittersweet" by Alice Medrich.
> > I haven't really had a good look at it, but I've noticed she talks
> > about nibs (I'd never even heard of them before) and has
> > recipes involving them. In any case, the book seems to be
> > well worth buying from what I've seen so far.
>
> But does she discuss making chocolate from nibs?
> Somehow, I doubt it. That's a specialized industrial
> operation, like making penicillin or TV picture tubes.

I checked again and of course you are right, she does not discuss actually
making chocolate. But, she does discuss them a lot and their uses in
recipes, and includes a number of these recipes.

John

On 04-02-16 15:42:02, Mark Thorson wrote:

> But does she discuss making chocolate from nibs?

What /is/ doable at home - even with quite good success - is making hot
chocolate from nibs.

I simply ground the nibs in my mortar, maybe together with some sugar or
chili, until I cannot improve upon it anymore.

The result is not as finely ground as commercially available, of course,
but I do feel that the chocolate nibs add to the consistency. I need to
experiment a bit with adding this mixture to hot chocolate (say,
Valrhona or Zotter) to enhance their flavour even further.



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