Cocoa nibs, 100g

Cocoa nibs, 100 g

Chocolates, cakes and other desserts such as éclairs or macarons with a delicious crunch are easy to make with cocoa nibs. The nibs can be used both in the filling and as decoration. For example, add them to chocolate and pour it into bar shapes to create a real crunchy chocolate.

Cocoa nibs - Application

The application for bean-to-bar chocolate is very individual. The cocoa nibs are finely ground with various other ingredients and finally processed in the melangeur. You can find out more about processing in our bean-to-bar courses. The cocoa nibs can of course also be used as an ingredient for other treats.

For delicious and crispy pralines, you will need some hollow praline balls or shells, a piping bag, some almond filling and couverture. Whip the almond filling until light and airy, mix in the cocoa nibs, pour the mixture into the piping bag and cut off the tip. This allows you to pipe the cream directly into the hollow balls or shells. You can also mix the cream with a little chocolate ganache beforehand to create a less intense, creamy almond crunch ganache. Finally, seal the chocolates with a little tempered couverture and decorate or coat with sprinkles, sprinkles or, of course, cocoa nibs as desired.

If you want to add a fine crunch to éclairs, macarons or a cake, add some cocoa nibs to your cream. A simple vanilla or chocolate mousse is suitable for éclairs, for example, while buttercream or ganache is a good choice for macarons. For a delicious cake filling, you can also make a vanilla cream or, for example, a yoghurt or quark mixture and mix it with the cocoa nibs.

For a particularly crispy chocolate bar, mix your tempered couverture with the cocoa nibs. You can then pour it into a chocolate bar mold or onto baking paper. After a few minutes in the fridge, the chocolate can be shaped and cut or broken into pieces as desired.

These popular cocoa nibs (broken cocoa nibs) are made from roasted and coarsely chopped cocoa beans and have an intense cocoa flavor. The cocoa nibs made from 100% cocoa nibs are ideal for coating your pralines and truffles, but they also come into their own in praline fillings and ganache. You can also use them to decorate pastries, cookies and desserts. Cocoa nibs are also used when baking cakes and other baked goods. You can sprinkle them on the edges of cakes or bake the nibs right away for a great crunch with an intense cocoa flavor. Cocoa nibs are incredibly versatile and many people use them to refine their smoothies and mueslis. The chopped cocoa nibs are made from selected, aromatic cocoa beans.