Aztec and Indian inspired, this crunchy blend combines the sweet bitterness of cocoa nibs with the tangy and fruity flavor of dried mango. Galangal reinforces the floral notes and gives sweetness to the blend. Chilli pepper things up by bringing a slightly bite and fruity note.
When creating this blend, I had in mind the fruity aromas and flavors of IPA beers. This mixture is preferably used at the end of cooking to flavor and give crunch to poultry, white meats, game or fish. You can cover a roast like a crust or sprinkle it on already cut slices. Also a treat in mashed sweet potatoes or for dipping grilled corn on the cob. It also enhances desserts wonderfully, covering a chocolate mousse like a fruit tiramisu for a maximum pleasure !
Ingredients : Cocoa nibs, amchoor, galangal, chilli pepper