Still going with the cocoa nibs I got at L.A. Burdick when I was in New York (since they’re kind of difficult to get here in Australia, alas!), because they’re pretty amazing and I want to find the perfect way to showcase them. My experiments so far have shown that they’re best with something that isn’t too sweet (I put them in custard biscuits which are very similar to melting moments biscuits, and wasn’t overjoyed with the results because the sweetness really took away from the nibs) or something that isn’t too chocolately (I put them in chocolate biscuits and it was kind of pointless because then you only really get the typical sweet chocolate taste and it overwhelms the more savoury chocolate flavour of the nibs, which in retrospect seems kind of obvious).
So next on the list for experimenting with were oat biscuits and they have been by far the best for showcasing the nibs, with the right amount of sweetness and a flavour that complements the nibs perfectly. I also decided to add dried cranberries so that their tartness offset the sweetness a little bit further, and then I thought the whole thing seemed kind of rustic, so I soaked the cranberries in vodka as if these biscuits were some sort of Polish peasant recipe (ideally I would have used dried cherries to make it a bit more believable but alas, I didn’t have any, and I don’t know what Polish peasants are doing with cocoa nibs anyway but let’s just pretend).
For the recipe, I just used this oat biscuit recipe but when adding the flour, I also added a tablespoon of sifted Dutch processed cocoa powder. I replaced the glacé cherries and raisins with cranberries (100g dried cranberries which were soaked overnight in vodka, then pressed in a sieve to remove the excess liquid, which is worth reclaiming since you’ll get about 90% of it back and it’ll be a bright pinkish-red and good for use in other recipes) and replaced the chocolate with 100g of cocoa nibs. Nice.