Making Cocoa Nib Cheese Curds seemed like a good first Modernist Cuisine recipe. The past year I've made a few batches of curds for mozzarella, so I'm already experienced.
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| No special equipment, just the three ingredients; whole non homogenized milk, cocoa nibs, and rennet. |
After an overnight soak in cocoa nibs the milk did not change color. Similar to weak chocolate milk. The milk is slowly heated to 100F. Then rennet is stirred in and quickly working.
We poured the milk into ramekins and the curds where set after 10 minutes.
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| Optional toppings are grapefruit zest and toasted cocoa nibs. |
My past curds were more texture than flavor. These curds are creamy and subtly chocolate. While toppings are listed as optional I wouldn't say they are.
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| Final Verdict: It's Good! |
Something this heavy would be good on a cold afternoon with coffee. When you're tired of soup and toast.
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