Cocoa nibs from Bali

Cocoa nibs from Bali

The Semaya Samaniya cocoa cooperative in Bali manages 600 farmers. This cooperative also includes the non-governmental organization Kalimajari. This organization started the Sustainable Action and Advocacy in Cocoa program. The program resulted in the cooperative obtaining organic certification.
Furthermore, the program advocates for gender equality. The results can be seen on the farms. Women were often considered just helpers, even though they do most of the work. The economic advancement of women through the program has resulted in many more women being allowed to learn at training courses and become farmers. Through the cooperative, the women are able to sell cocoa directly to the Semaya Samaniya cooperative. This creates complete transparency and control over the income of the women farmers.
This cocoa bean belongs to the Trinitario cocoa variety.

Cocoa nibs have numerous applications

With various other ingredients, the cocoa nibs are finely grinded and finally cooked in the Melangeur processed. 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, place the mixture in the piping bag and cut off the tip. This way, the cream can be piped directly into the hollow spheres or praline shells. You can also mix the cream in advance with a little chocolate ganache, this way you get a less intense, creamy almond crunchy ganache. Finally, seal the pralines with some tempered couverture and decorate or coat as desired with sprinkles, sprinkles or, of course, cocoa nibs.

If you want to add a fine crunch to éclairs, macarons or a cake, add some cocoa nibs to your cream. For example, a simple vanilla or chocolate mousse is suitable for éclairs, 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 yogurt or quark 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.

Experience the entire production of chocolate at miniSchoggi

The cocoa bean is harvested laboriously by various farmers around the world still by hand and from then on the cocoa bean has a long way until the bean becomes chocolate. This is exactly the knowledge that our Bean to Bar course teaches. The production from the bean to the finished chocolate bar is a great experience. Would you like to get to know this great way together with us? Then you are in the Bean to bar just right? We are looking forward to your registration