Cocoa powder & cocoa nibs
There are 20 products.
Cocoa powder & cocoa nibs bring an intense chocolate flavour to bakes, desserts and pralines – and you will now also find whole cocoa beans from Bali, Colombia, Nicaragua and West Papua here. The category therefore covers every stage of the cocoa bean: from the whole bean to crushed nibs and finely ground powder.
Cocoa powder for baking, truffles and decoration
Unsweetened cocoa powder, including Valrhona, is ideal for chocolate cakes, brownies and biscuits and for rolling truffles. Black cocoa powder gives bakes a deep black colour, for example for black sponges and macarons. Extra raw cocoa powder offers an authentic cocoa taste. For larger quantities there is cocoa powder in a 1 kg bag, and for shimmering accents a glittering cocoa powder for dusting.
Cocoa nibs and whole cocoa beans
Cocoa nibs are shelled, crushed cocoa beans. Crunchy and unsweetened, they add bold cocoa notes to muesli, bread, ice cream, ganache and tuiles. We stock nibs from different origins such as Ghana, Cameroon, Madagascar, Bali and Colombia, as well as roasted cocoa nibs – each origin has its own flavour profile.
The whole cocoa beans are for anyone who wants to make their own chocolate: in bean-to-bar making, the beans are roasted, shelled, cracked and ground in a melanger. They are also suitable for roasting in your own oven or as a natural decoration for cake stands, buffets and shop windows.
Frequently asked questions about cocoa powder, nibs and beans
What is the difference between cocoa powder and drinking chocolate?
Cocoa powder is unsweetened and consists of ground, partly defatted cocoa. Drinking chocolate powder also contains a lot of sugar, so it is not a substitute in baking recipes.
Why are cocoa beans roasted?
Roasting develops the typical chocolate aroma and makes the shells easier to remove. Roasting time and temperature have a strong influence on the flavour of the finished chocolate.
How should I store nibs, beans and cocoa powder?
Airtight, cool, dry and away from light. That way, flavour and crunch are preserved for a long time.
You will find more ingredients under chocolate, couverture chocolate and topping; the cocoa bean cracker and melanger for bean-to-bar are among our chocolate and praline utensils.