Transcript of Imagery/ Sensory Details. Imagery/ Sensory Details. Catching Fire. âHe dives and surfaces, spraying water out of his mouth, rolls over and over in some bizarre corkscrew motion that makes me dizzy even to watch.â Page 213. -Sight.
Simply candying them âcoating them in caramelized sugarâis simple, and candied cocoa nibs make a delicious (though somewhat addictive) snack. Candied cocoa nibs can also be used in baked goods (I'd have no problem stirring them into a batch of granola), or enrobed in chocolate for an extra-decadent treat.nd since we all know that the less processed the cocoa is, the more antioxidants it contains (and thus the better it is for you), Fine + Raw's 78% + Nibs bar is a good choice for the health nut. Thankfully, it also happens to be quite tasty.
The Broma process is the most commonly used way of producing natural cocoa, but any extraction process that does not use alkali makes natural cocoa. Natural cocoa predates the invention of the Broma process.] Edit: According to Wikipedia, Dutch-processed chocolate has fewer antioxidants, so less of a health benefit.he other process is called the Dutch process, because it was invented by a Dutch chocolatier in the 19th century. It involves using an alkali to extract the chocolate. An alkali (also called a base) is the opposite of an acid -- it has a high pH instead of a low one.