Small, selected peeled raw cocoa pieces produced from the Peruvian Criollo variety coated with Panela also called Rapadura. Improve mood, supplying us with vital substances and nutrients, gentle production methods, vegan.
Our organic Cacao nibs are:
•high level of quality
•undergo several controls
•improve our mood
Cocoa beans contain up to 300 different substances. The most important are B vitamins, minerals such as magnesium and zinc, antioxidants such as polyphenol, fibre and unsaturated fatty acids
Our organic cocoa nibs are a true taste sensation with a slightly bitter flavour that all cocoa fans will love. The smaller sized pieces make the flavour, which is a little softer than that of whole beans, especially agreeable. Cocoa nibs are an excellent choice if you prefer more subtle flavours. The pieces are crunchy and have a firm texture.
Did you know?
The white deposits on the beans’ skin are not mould – this is natural residue from the soil the cocoa grows in, and is evidence of the soil conditions present in the growing area.
Cocoa beans are the seeds of the cocoa fruit that are fermented after harvesting. The bitter compounds are lost during fermentation. The beans then undergo a gentle drying process, during which their brown colour and flavour determining polyphenols develop. As they are not roasted, our raw, peeled (skinned) cocoa nibs are of raw food quality. The beans are sorted by hand with the utmost care several times before being chopped. The processing steps are carried out carefully by hand in extremely hygienic conditions.
Aztec and Maya peoples called the cocoa bean „brown gold“, prizing it as a food and means of payment. Cocoa was considered to be holy, offered as a sacrifice to the “feathered snake” god. During the 17th century, the cocoa bean was a luxury throughout Europe.
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