Don’t Waste the Flavor!
An interactive guide to creatively reusing your leftover cacao grounds.
First Step: Preparation is Key
Before you can reuse your cacao grounds, you must dry them completely to prevent mold. Here’s how:
Air Drying or Oven Drying
Spread the wet grounds in a thin layer on a baking sheet. You can either let them air dry for a day or two in a well-ventilated spot, or bake them in an oven on its lowest temperature setting (around 170°F / 75°C) for 20-30 minutes, until completely dry and crumbly.
Proper Storage
Once bone-dry, store the grounds in an airtight container in a cool, dark place, just like you would with coffee grounds or spices. They should keep for several months.
Explore Creative Uses
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Managing Expectations: Flavor Profile
Used cacao grounds have a different profile than fresh cacao powder. They offer a milder, toasted flavor and add texture rather than intense chocolate taste. This chart shows a general comparison.