> Recipes > Cocoa

Cacao nib miso

  • Ferment
  • medium
  • 20
  • 15 minutes, plus at least 5 days to ferment

PT15M

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Ingredients

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Cacao nib miso

  • 250g of cacao nibs
  • 125g of dried koji rice
  • 250ml of water
  • 18g of salt
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Method

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1
To begin, blend the nibs, koji grains and salt together with the water. Cacao nibs are very hard don't worry about getting it to a smooth paste – this coarse miso is meant to have a bit of texture to it
  • 250g of cacao nibs
  • 125g of dried koji rice
  • 18g of salt
  • 250ml of water
2
Transfer to a container and drop the container on the work surface a few times to get rid of any air bubbles – you need the carbon dioxide to escape otherwise it will not ferment correctly
3
Cover the container with muslin cloth (secured with string or elastic) and leave in a warm place – the warmer it is, the quicker the fermentation process will be. 25°C takes around 5 days, so it's best to make this in summer if you don’t have a dehydrator
4
Taste after 5 days. If you are happy with the flavour, store in the fridge to halt the fermentation process. If you are in no hurry, you can carry on fermenting for a deeper flavour
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Cacao nib miso

 
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