Cocoa nibs from Madagascar

Cocoa nibs from Madagascar

With cocoa nibs from Madagascar, you can enjoy cocoa in a practical and versatile form. The nibs are ideal as an ingredient for chocolate, baked goods, desserts, muesli or as a crunchy topping. The flavour is balanced chocolatey. There are also subtle citrus notes, a hint of cranberry and a nutty rounding off. Acidity and bitterness remain discreetly in the background. The beans belong to the Trinitario group. They are harvested from October to November and from May to June. The beans are fermented in wooden boxes for 5 to 7 days and then dried on wooden tables for around a week. Cocoa was brought to Madagascar by French colonists as early as the 19th century. Since then, the island has developed into an important source of aromatic cocoa. Cocoa nibs are broken and shelled cocoa beans. They bring intense cocoa flavor, fine roasted aromas and a pleasant bite to many recipes. They can be used directly, ground with other ingredients or used in baked goods, chocolates, granola and desserts. If you want to work with original cocoa or give your recipes more character, these nibs are an excellent choice. They bring origin, aroma and texture directly into your kitchen.