COCOA

COCOA

Conditionnement
  • Origin
  • Form
€4.50
Tax included

Description

Theobroma cacao

Cocoa nibs are simply crushed roast cocoa beans, after removal of the outer envelope. The rich chocolatey taste is less bitter than cocoa powder.
Their pleasant crispness makes them ideal for cakes and biscuits, try mixing them with almonds and hazelnuts for example; add them to a banana cake, nougat, ice cream or caramelized tuile biscuits.

Try them in savoury dishes to coat meat like breadcrumbs: beef tournedos, duck breast and with foie gras or sautéed scallops.

Nibs

Origin: Madagascar

Associated recipes

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