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The Hidden Table · 2026-09-09
Cacao nibs
Cacao nibs are broken pieces of shelled cacao beans. Roasted nibs are crunchy and bitter, with no added sweetness like a chocolate bar.
Caribbean uses
They can finish fruit, yogurt and desserts or contribute texture to a savory crumble. In a Dominican cacao-focused menu, identify the producer only when the source is known.
Preparation and storage
Choose roasted ready-to-eat nibs and store dry and airtight. Use a small quantity first because bitterness can dominate a delicate dessert.
Recipe
Cacao nibs: small chilled dessert
4 small portions
Ingredients
- 20 g Cacao nibs — roasted, ready to eat
- 320 g plain pasteurized yogurt
- 160 g ripe banana, peeled and sliced
Method
- Divide the yogurt among four small bowls.
- Add the prepared main ingredient and banana. Keep hard toppings finely broken and omit them for guests who cannot safely chew them.
- Serve chilled without extra sugar; disclose milk and any peanut ingredients.
At the table
Their bitter crunch makes sweet fruit taste more vivid by contrast.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.