Cocoa nibs - 100 g

Cocoa nibs - 100 g

What are they suitable for? For refining fillings, as decoration or for baking - for example, for cake edges, biscuits and pastries. How is it used? Mix the nibs with an airy almond filling or ganache for crispy pralines, stir them into vanilla or chocolate mousse for éclairs and into buttercream or ganache for macarons. They also add texture and flavor to yoghurt or quark creams, smoothies and muesli. For a particularly crispy chocolate bar, mix tempered couverture with the nibs and pour the mixture into molds or onto baking paper. The nibs are made from 100% cocoa nibs and are just as effective on their own in decorations as they are in fillings. In bean-to-bar production, the nibs are finely ground with other ingredients and processed in the melangeur - the application remains individual. Whether for coating chocolates and truffles or for baking: The cocoa nibs add intense cocoa notes and crunch to your creations.