by Shawn Askinosie
2-3 tablespoons of Single Origin Roasted Cocoa Nibs
small amount of fennel pollen
coarse sea salt
Directions: Combine cocoa nibs, fennel pollen and sea salt together into a mortal and pestle, spice grinder or food processor and blend until the nibs are crushed into particle sizes similar to a large grain of sand.
Use immediately or save in an air tight jar for up to a month.