COCOA NIBS 800G

Indulge in the deeply rich flavors of our premium "COCOA NIBS 800G" product, sourced from the finest cocoa beans of Belgium. Each nib is the heart and soul of a cocoa bean, carefully roasted, broken into pieces, and meticulously winnowed to remove all shells. The result is an intensely toasted cocoa taste that adds an element of surprise and satisfying crunch to your desserts or savoury dishes. Callebaut®'s cocoa nibs are perfect for those seeking an authentic, pure, and intensely chocolatey experience.
How to Use
Sprinkle directly onto your favorite desserts, baked goods, or beverages for an added crunch and cocoa boost. Avoid mixing with creamy bases or ganaches to maintain their crunchy texture.
Suggested Recipes
Chocolate-nut praline mixtures with cocoa nibs, Cocoa nib-infused caramel nougatine, Freshly dipped or enrobed confectionery coated with cocoa nibs, Crunchy cocoa nib cookies, Belgian waffles with a cocoa nib crunch.
Ingredients
Cocoa nibs are the pure heart and soul of every cocoa bean. After roasting the whole beans, they're broken into pieces. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty ingredient: Callebaut®'s cocoa nibs. With their intense toasted cocoa taste and crunchy texture, nibs make for a great ingredient to texturise your desserts or even savoury dishes. Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served à la minute to give them a tasty and crunchy touch. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft. Country of Origin: Belgium
Allergen

Country of Origin
Belgium