We were tasting ingredients. As we popped fermented black beans in our mouths, we perceived flavors of chocolate, or cocoa nibs to be exact. We took the connection and explored it. We cooked the fermented black beans in a palm sugar syrup. When they became sticky, we removed them from the pan and dusted them with granulated sugar. The black beans resembled the sandy nuts and other sugared ingredients we have played with in the past. These were chewy and tender. They made a delicious garnish for butternut squash soup, adding a funky chocolate note with a sweet bite. For other ideas we may put them in the dehydrator to firm them up even further.
Years Past
