Cracked cocoa beans are widely used in pastry and culinary arts to add texture and crunch to many dishes. When ground in a mortar and pestle, these toasted cocoa bean fragments reveal fruity notes that pair perfectly with chocolate, braised meats, or simple fish marinades.
The intense flavor of these cocoa nibs also pairs wonderfully with “healthy” muesli, coconut granola, creamy poultry sauce, or chocolate truffles. They can also be sparingly used in ginger and coconut sauce or homemade chai. Some consider these 100% natural cocoa nibs a superfood due to their nutritional properties (essential nutrients, vitamins, minerals, trace elements, antioxidants), which are believed to help combat certain diseases and even slow down the aging process.
Cocoa beans are typically used in chocolate making. After harvesting, they are extracted directly from the pods, then fermented and sun-dried. The pods are hand-peeled to preserve all the aromas of the beans.
Ingredients
Cocoa Beans
Country of Origin
Ghana
Storage Conditions
Store in a dry and cool place.
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