These Caramelised Cacao Nibs are a lovely add-in for most of your ice creams. They have an addictive crunchiness which pairs wonderfully with creamy ice creams. They are coated with caramel, which balances the cacao nibs’ bitterness, leaving them with nothing more than pleasure.
They store well, so making more than needed means more goodness ready to top your ice cream with.
Caramelised Cacao Nibs
- 100 gr sugar (about 3.5 oz)
- 50 gr cacao nibs (about 1.9 oz)
Lay a piece of parchment paper near the stove.
In a small, heavy saucepan put the sugar and let it melt over medium heat, without stirring. When it starts to melt, redistribute the sugar granules in a way that they all come to melt. Cook until it turns an amber colour.
Immediately add the cacao nibs and stir quickly to coat with the liquid caramel.
Transfer the caramelised cacao nibs onto the parchment paper. Using a wooden spoon or spatula, press them down to flatten as much as you can.
Let the mix cool completely, before breaking it into small pieces. Lay another piece of parchment paper over it, and using a rolling pin, break it in tiny pieces.
Storing: Store in an airtight container for up to two months
How to use Caramelised Cacao Nibs in ice cream:
for ice cream makers: feed them through the canister of the ice cream maker, during the last stages of churning, when the ice cream has reached its maximum volume. Let churn for a full 5 minutes, before stopping the machine.
for no-churn ice creams: gently fold them in the custard, after it has been whipped and fold.
Or you can top your ice cream with the caramelised cacao nibs, by simply sprinkling them over it.
Pair them with: