CRAFT by Under My Host® Issue No. 15 Classics - Page 29

E RAW roma cacao—are rich in antioxidants, fiber, and a good source oken down into snack-size nibs are crunchy, pleasantly bitter, y according to the bean’s origin. From sweet to savory, here’s erfood. fair-trade cacao nib infused uper fragrant, incredibly fla- sically, everything you love of the guilt. If potable bit- d Puddle in their stead. The a mild bitterness make Mud and-in. Just don’t forget it’s Cocoa Vin • $11 Dude, Sweet Chocolate Dude Sweet Chocolate Co-Founder and Chef Katherine Clap- ner found inspiration for this unique vinegar in the open-air markets of Spain. Try this aged balsamic vinegar layered with Valrhona cocoa, Columbian chocolate mulch, nibs, and grains of paradise in cocktails (think luxurious shrub), for macerating berries, and over roasted fruits and vegetables Almond Cocoa Butter • $14 Big Spoon Roaster Not quite crunchy, not quite smooth, this toothsome freshly milled and roasted almond butter has sea salt and cacao nib crunch in every bite. So. Stinking. Good. I ate this straight from the jar—start to finish. Not in one sitting, still … no regrets! If tree nuts are on your no-no list, Big Spoon Roasters makes a tasty Peanut Cocoa, too. © Hundred-to-One LLC 2017. All rights reserved.