December is the time of year when we get together: celebrating in the office, family gatherings, intimate dinners with best friends, get-togethers with those who you haven’t seen for a long time. One ingredient, however, that has always been responsible for that wow moment without any effort is during this season. You read it right… cacao.
The heavenly influence of the divine cacao (it can be in the form of cacao powder, cacao nibs, cacao butter, or cacao liquor) has been realized in soft and subtle ways through the addition of the fullness, warmth, aroma, and complexity of the flavors. For the artists, it is an opportunity to brainstorm far-fetched ideas.
Cacao in Cocktails
Cacao has been in the making of chocolate cocktails from the very beginning, and the usage of real cacao over syrups or candy-like liqueurs makes a remarkable difference. A contemporary crowd is looking to experience the hand-picked artifacts.
Cacao boosts drinks’ potential because it contributes bitterness or richness according to the blend, softens the sweetness of hard liquors, releases fragrance and taste sensation, and finally, adds complexity without being intruding.
One very nice approach to making drinks with cacao in them is to introduce a cacao rim. It might sound incredible but just the very fact of adding something so simple can sometimes be quite a huge leap for a drink, beginning with its fragrance. Cacao powder (natural 10/12 or 20/22 - the best) combined with a small amount of sugar or cinnamon to rim:
- Espresso martinis
- Old Fashioned
- Mudslides
- Chocolate Manhattans
Moreover, one can steep the spirits with cacao nibs. The dark, the aromatic, and the earthy nature of the rum or bourbon resulting from cacao nib infusion opens the gate to mixing the drink with:
- Negroni variations
- Old fashioned
- Chocolate-orange spritzes
Making cacao bitters is another option. Pub bitters with cacao nibs can contribute a smoky, earthy taste to:
- Whiskey drinks
- Brandy cocktails
- Mulled wine variations
Cacao in Appetizers: Subtle, Savory, and Elegant
Cacao in savory dishes is not just a modern trend, but one of the oldest culinary practices. December is the time for gatherings and cheese boards, light appetizers, and dips are the usual gastronomical displays in restaurants and homes. This is where cacao can unexpectedly show its full potential.
1. Cacao nib crust for cheese balls or cheese logs
Crushed cacao nibs and herbs are the coating for a goat cheese or cream cheese log. This not only gives a crunchy texture but also an added aroma, and the moment of wonder “wow, what’s in this?” is instantly created.
2. Add cacao powder to spice blends
Include a pinch of cacao powder in:
- Chili oil
- Spiced butter
- Caramelized onion dips
It provides warmth and bitterness which together with the rich flavor becomes the perfect balance.
Cacao in Presentation: Small Touches That Feel Luxurious
At times, the most powerful effect is that of cacao, not its quantity. Simple cacao-based enhancements for your holiday menu:
- Sprinkle cacao powder on tiramisu, fruit, or whipped cream
- Shine pastries or dessert boards with cacao butter
- Crumble truffles in cacao nibs for flavor and quality
- Put little containers of cacao nibs next to the cheese, nuts, and dried fruit
- Warm pastries are topped with cacao butter shavings
Your table is going to look very artfully done and thoughtful because of these little details.
December Is the Season to Get Creative With Cacao
The winter gatherings open a door for chefs, craftspeople, bartenders and home entertainers to do their cooking experiments. Why not let high quality cacao run wild in your creativity? A simple ingredient can add a unique depth and elegance to cocktails, appetizers, and cheese boards. And they can be automatically elevated at the same time.
The use of cacao nibs, natural and alkalized cacao powders, cacao butter, and cacao paste gives an artist free reign to experiment in the domain of chocolate. Mixing, melting, infusing, and more can all be done; okay, just a little here, a sprinkle there, an infused spirit, and a chocolate-rimmed glass… the difference would be huge.
How Craft Makers Can Turn These Ideas Into Unique Holiday Products
The month of December is the best time for makers to present these ideas as products and for customers to buy them for parties, gifting, or any kind of entertaining.
One concept may be to make cacao cocktail rimming kits. They may contain cacao powder mixed with raw sugar, cinnamon, dried orange peel, or even finely crushed cacao nibs. You can pack them in little jars or tins with easy instructions. Professional bartenders and home entertainers are crazy about products that improve a drink and give it a new look, with no effort involved.
Another product that is likely to sell well is the small-batch bottling of cacao nib–infused spirits. You don’t necessarily have to build up a whole liquor brand; limited-edition infusions (like cacao–bourbon or cacao–rum) are very popular during the holiday season because people are looking for gifts that are not only beautiful but also artisanal and exclusive.
Grazing board add-ons for hosts might also be your creation of cacao products: little packs of seasoned cacao nibs (sweet, spicy, or savory), cacao roasted nuts, or even cacao salt blends intended for sprinkling over cheese, bread, or charcuterie. The hosts get something different for their tables, and everybody loves new tastes.
Such products are great, unique party tools. And importantly, in December, consumers are willing to pay for anything that can facilitate good hosting.