Cocoa nibs, 100g

Cocoa nibs, 100 g

Pralines, cakes and other desserts such as éclairs or macarons with a delicious crunch are easily made 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 molds to create a real crunchy chocolate.

Cocoa nibs - application

The application for bean-to-bar chocolate is very individual. With various other ingredients, the cocoa nibs are finely ground and finally processed in the melangeur. You can learn more about the 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 crunchy chocolates you need some hollow praline balls or shells, a piping bag, some almond filling and couverture. Whip the almond filling until fluffy, mix in the cocoa nibs, pour the mixture into the piping bag and cut off the tip. This way, the cream can be piped directly into the hollow spheres or shells. You can also mix the cream with some chocolate ganache in advance, this way you will get a less intense, creamy almond crunchy ganache. Finally, seal the chocolates with some tempered couverture and decorate or coat as desired with sprinkles, sprinkles or, of course, cocoa nibs.

If you want to enhance Éclairs, Macarons or a cake with a fine crunch, add some cocoa nibs to your cream. For Éclairs, for example, a simple vanilla or chocolate mousse is suitable; for macarons, buttercream or ganache is a good choice. For a delicious cake filling, you can also make a vanilla cream or, for example, a yogurt or curd mixture and mix it with the cocoa nibs.

For an extra crunchy chocolate bar, mix your tempered couverture with the cocoa nibs. Pour the mixture into a chocolate bar mold or onto baking paper. After a few minutes in the refrigerator, you can unmold the chocolate and cut or break it into pieces as desired.

These trendy cocoa nibs (broken cocoa seeds) consist of roasted and coarsely chopped cocoa beans, and have an intense cocoa flavor. The cacao nibs made from 100% cacao nibs are ideal for coating your pralines and truffles, but also in praline fillings and ganache they come out wonderfully. You can also use them to decorate pastries, cookies and desserts. Cocoa nibs are also used in the baking of cakes and other pastries. You can sprinkle them around the edges of cakes or bake the nibs at the same time for a great crunch with an intense cocoa note. Cocoa nibs are incredibly versatile, many use them to enhance their smoothies and mueslis. The chopped cocoa nibs are made from selected, aromatic cocoa beans.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!