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
Grué de cacao comme épices
Vous pouvez mettre vos grués dans un moulin à poivre (dédié) et parsemer de grué moulu vos marinades, salades ou sauces vinaigrettes.
Grué de cacao dans les céréales
Vous pouvez agrémeter vos bols de granola avec des grués de cacao pour donner une touche crunchy et healthy à vos céréales.
Grué de cacao comme ingrédients de pâtisserie
Le grué de cacao donne un aspect croquant à vos gâteaux. Comme il est 100% naturel, donc légèrement amer, il peut couper le goût sucré de vos desserts (mousse au chocolat, etc.)