Roasting Cacao Nibs

 I've tried this in a convection wall oven, but the temperature fluctuates too much, I recently got a precision combi (steam) oven, and nailed it on the second try! They roast more quickly than expected, and unfortunately the first batch scorched beyond using. But the second was perfect! No steam, of course, but the precision temperature control is really great.

Ingredients

• 500 g (3.333 cup) cacao nibs

Directions

Use precision/combi oven:

1. Preheat oven.

2. Look for and remove foreign particles from the cacao nibs.

3. Spread nibs evenly on the baking sheet, and bury probe horizontally in the nibs. Place pan in oven once preheated.

4. Roast per the cooking stage table below. The first stage should take about 10 min. Remove the pan from oven and stir nibs, then place back in with the probe. The second stage should take about 10 -12 min. The nibs should smell chocolatey, like brownies.

Stage	1	2
Transition		automatic
Sous Vide	off	off
Temperature	160°	155°
%	0	0
element	top/bottom	top/bottom
fan	high	high
probe	125	150
starts	immediately	immediately
rack	2	2