CRAFT by Under My Host® Issue No. 15 Classics | Page 31

cacao what co-ops and independent roasters did
n, and growers. Once you know what quality cacao
ly nerd out on single origin beans. All of the beans
r organic certification is due to come through by
exclusively from B Corporation farms. There’s a lot
ers, mix a handful in your overnight oats or smoothie,
ur cookie dough for nibs, grind them up in a spice rub,
nice crunch, or snack on them straight from the bag.
14
fatten up the flavor of freshly
rgacheffe in this cacao and coffee
Flowers & Cacao Bitter $22
Workhorse Rye
Chocolate (cacao from Dandelion Chocolate) and
flowers—a classic combination! When you’re not us-
ing Workhorse Rye’s chocolatey, barrel-aged bouquet
behind the bar, try it in baked goods as an extract.
Blackberry Cacao Nib Sage Shrub • $16
Nostrum
I’m positively smitten with Lucas Ryden’s Nostrum shrubs.
His Grapefruit, Piloncillo, and Chipotle shrub is one of my
all-time favorites, and Blackberry, Cacao Nib, and Sage is
right on its heels. The cacao nibs in this shrub are particular-
ly special; they come from Lucas’ bean to bar pals in Santa
Barbara, Twenty-Four Blackbirds. A no-brainer in cocktails,
but try this in a pistachio oil vinaigrette as well.
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