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.
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