Cocoa Nibs are made by roasting Premium Indian origin Roasted Cocoa Beans sourced by Kocoatrait. These are the same beans used to make our Kocoatrait fine flavoured bean to bar chocolate. Cacao beans are the seeds of the fruit of the tree which is botanically called Theobroma Cacao. After roasting the shells are removed. The shells are then separated from the beans resulting in Nibs. These nibs are made by roasting cocoa beans which are fermented and dried as per our requirements. These can be consumed as is, sprinkled on cereals or salads, blended in smoothies or used in baking. The beans are roasted to enhance the flavour of cocoa.
In simple terms, nibs are referred to as beans without shell. They break into smaller pieces based when they are deshelled. The terms cacao is synonymous to low heat processing. If cacao beans are roasted in high temperatures and then deshelled, the resultant nibs are termed as cocoa nibs. However, when cacao beans are roasted in lower temperatures, they retain a lot more nutrition and goodness and are usually termed as cacao nibs. Nibs would have a fruity or nutty flavour and you can make use of that natural flavour profile to the fullest. Please note that cacao has 1-2 % thoebromine which is a stimulant. This can have the same effect as caffeine to your body. Hence please be aware of the same.
There are several recipes can be made! Some examples are given below:
Please do remember that we also have a 1kg pack in case you are interested to expand your horizons and make bean to bar chocolate yourself ! Please visit the shop section of our website!
In case you would like to learn how to make chocolate yourself, please evaluate how our bean to bar certification workshop can help you! Link: https://cocoatrait.com/product/3-day-micro-batch-bean-to-bar-chocolate-making-course-cocoashala-chennai-india/
COUNTRY OF ORIGIN OF PRDUCT: INDIA