Cocoa nibs from Madagascar
These are natural fragments of roasted cocoa beans with tangy notes, 100% pure cocoa with no added sugar. Bring a touch of crunch to your pastries or dare to try new recipes!
Cocoa nibs will bring a particular taste to your culinary preparations. It is mainly used in dessert recipes such as cakes, macaroons, ganaches, ice creams, chocolate mousse_cc781905-5cde-3194-bb3b- 136bad5cf58d_ or in chocolate bars, cereals or smoothies. They can be sprinkled on dishes at the end of cooking or cooked.
Raw cocoa has health benefits. As it has not undergone any transformation, it has kept all its natural nutritional properties. In equal quantities, raw cocoa would thus contain 126% more iron, 149% more magnesium and 136% more potassium than cooked cocoa (Sources:Kazidomi)
Like all our other products, it comes from wild cultivation without chemical treatment.
Origin: Madagascar
Conservation: In a cool, dry place between 12 and 20 degrees Celsius
Other information: Gluten free
Cocoa nibs as spices
You can put your nibs in a (dedicated) pepper mill and sprinkle ground nibs over your marinades, salads or vinaigrette sauces.
Cocoa nibs in cereals
You can garnish your granola bowls with cocoa nibs to give a crunchy and healthy touch to your cereal.
Cocoa nibs as baking ingredients
Cocoa nibs give a crunchy appearance to your cakes. As it is 100% natural, therefore slightly bitter, it can cut the sweet taste of your desserts (chocolate mousse, etc.)