Candied Cocoa Nibs

Preparation info

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By Ben Shewry

Published 2012

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  • 100 g ( oz) isomalt*
  • 100 g ( oz) powdered glucose
  • 100 g ( oz) ethically produced cocoa nibs*


In a small heavy-based saucepan, combine the isomalt and powdered glucose and gently melt over medium heat. Once melted, increase the heat and boil until the mixture reaches 150°C (302°F). Remove from the heat, add the cocoa nibs and stir to coat. Spread onto a tray lined with a silicone baking mat or baking paper. Cool completely before breaking up and crushing coarsely using a mortar and pestle.