• Origin Madagascar
  • Form Coarsely ground
Tax included


Theobroma cacao

The cocoa nibs result from the crushing of the fermented, dried and roasted bean. Its good chocolate taste is less bitter than cocoa powder and unsweetened.

The pleasant crunch of cocoa nibs awakens pastries and cookies. It is used in a mixture with crushed almonds and hazelnuts in a four-quarter or yogurt cake. Can also be added to a nougatine or caramelized tiles. Sprinkled in the last touch on an ice cream, cocoa surprises and enchants gourmets.

In savory dishes, cocoa nibs are used as breading on meats (beef tournedos, game, duck fillet), fish and shellfish. Also to be combined with both foie gras and fried St Jaques nuts. In Mexican cuisine, multiple recipes combine cocoa and hot spices.

You can make drinks infused with this cocoa, by mixing it with other spices or ingredients.

Associated recipes

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