"Live mor, give mor, smile mor, play mor, be mor," says the back of this Nib Mor extreme dark chocolate bar. I'd like to add "Eat mor Nib Mor," to the list. Spearheaded by two lovely ladies from our neighboring Long Island, Nib Mor is a health and socially conscientious company that is loco for cocoa. I had to love these ladies right away. All of their bars are certified by the Rainforest Alliance, organic, vegan, gluten-free, non-GMO, and--get this--made with a minimum of 72% cacao. It's a dark chocolate lover's dream come true!
Cacao nibs are the little crunchy bits that are ground down until they're super fine and then made into chocolate. Some bars, such as this one, choose to leave some of the nibs intact, which adds texture and complexity to the flavor. Since nibs are pure cacao bean, they are naturally unsweetened and contrast nicely with the rest of the bar (although I would argue that nibs are more earthy-tasting than truly bitter). Yes, even an 80% cacao bar such as this one tastes sweet by comparison!
I like to compare cacao beans and their nibs to almonds. When fresh they both have this wonderful creaminess to them. They slice cleanly and easily, and if you take the time to chew them properly, they are much more smooth than crunchy. "Fresh" is the operative word here; when they start to get stale, both become chewier, slightly gummy and, frankly, bland. For this reason, sometimes eating a nib is kind of jarring. It sticks out from the rest of the bar, and not always in a good way. Not so with this Nib Mor. These nibs have been well preserved. They blend perfectly with the rest of the bar, and work with, not against, the chocolate. The chocolate itself has a strong plum aroma. It is fruity and bright and oddly reminds me of the large chocolate bunny I used to get in my Easter basket! It is a great go-to bar for everyday indulging. It's unfussy, affordable ($4-$5), and refreshingly basic. It's just really, really tasty. Get it!
Cacao nibs are the little crunchy bits that are ground down until they're super fine and then made into chocolate. Some bars, such as this one, choose to leave some of the nibs intact, which adds texture and complexity to the flavor. Since nibs are pure cacao bean, they are naturally unsweetened and contrast nicely with the rest of the bar (although I would argue that nibs are more earthy-tasting than truly bitter). Yes, even an 80% cacao bar such as this one tastes sweet by comparison!
I like to compare cacao beans and their nibs to almonds. When fresh they both have this wonderful creaminess to them. They slice cleanly and easily, and if you take the time to chew them properly, they are much more smooth than crunchy. "Fresh" is the operative word here; when they start to get stale, both become chewier, slightly gummy and, frankly, bland. For this reason, sometimes eating a nib is kind of jarring. It sticks out from the rest of the bar, and not always in a good way. Not so with this Nib Mor. These nibs have been well preserved. They blend perfectly with the rest of the bar, and work with, not against, the chocolate. The chocolate itself has a strong plum aroma. It is fruity and bright and oddly reminds me of the large chocolate bunny I used to get in my Easter basket! It is a great go-to bar for everyday indulging. It's unfussy, affordable ($4-$5), and refreshingly basic. It's just really, really tasty. Get it!