You can use Chocolate Chips or chopped chocolate as a substitute for cocoa nibs in a recipe.
You can use chocolate chips or chopped chocolate as a substitute for cacao nibs in a recipe.
Pickles or gherkins can be used as a substitute for cornichons in a recipe.
Green tomatoes can be used as a substitute for tomatillos in a recipe.
Gelatin can be used as a substitute for agar powder in a recipe.
Butter or margarine can be used as a substitute for shortening in a recipe.
Yes. During chocolate making, the fibrous husk that surrounds each bean is removed through a process of breaking the bean into pieces, separating the husk from the bean, and then winnowing away the lighter husk from the heavier nibs by use of vacuums or high-pressure fans. The pieces of bean created during winnowing are called cocoa nibs. (The nibs are often ground up before being used to make chocolate, the result being called cocoa mass or cocoa liquor.) It is the nibs that contain the caffeine found in chocolate. The more nibs (or cocoa mass/cocoa liquor) used to make a piece of chocolate, the more caffeine it will contain.
Artichoke hearts can be used as a substitute for hearts of palm in a recipe.
Basil leaves can be used as a substitute for shiso leaves in a recipe.
Cremini or button mushrooms can be used as a substitute for chestnut mushrooms in a recipe.
Ground sassafras leaves can be used as a substitute for gumbo file in a recipe.
Lemon juice or vinegar can be used as a substitute for tamarind puree in a recipe.
Marzipan can be used as a substitute for almond paste in your recipe.