Share 'Suggestions needed for spent raw cacao nibs'
I've just made some chocolate vodka, soaking raw cacao in vodka for a week or so. The result is a rather nice, light brown, unsweetened chocolate flavoured vodka, and a pile of less chocolate-y than before raw cacao, tasting distinctly of alcohol.
I know what to do with the vodka, but has anyone any suggestions for the cacao?
Incidentally, this experiment was prompted after making 7.5 litres of…
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