Cocoa nibs from Ghana, 800 g

Cocoa nibs from Ghana, 800 g

Pralines, cakes and other desserts such as eclairs 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 pralines 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.

Crunchy chocolates

200 g hazelnut cream

20 - 30 g cocoa nibs

Whip the hazelnut cream with a hand mixer until it is nice and fluffy. Then you can mix in the cocoa nibs and put both together in a disposable piping bag. In this way, you can fill your hollow praline bodies to about 3 mm below the edge and seal them with a little tempered couverture.

Tip: Fill the chocolates only halfway and add, for example, a white honey ganache, so the chocolates look particularly noble and get an even fresher taste.

Stracciatella chocolate

Tempered white couverture

Cocoa nibs

Mix a little tempered couverture with the cocoa nibs and pour the mixture into a chocolate bar mold. For a particularly noble chocolate bar, you can also place a square cake ring on a sheet of baking paper. Pour the mixture into the ring, flatten it out and let it set for a short while. When the chocolate is waxy, remove the cake ring and cut or break the slab into equal-sized bars.

Crispy chocolate cake

100 g dark couverture

200 g whole cream

30-50 g cocoa nibs

2 chocolate sponge cake slices

Prepare a Ø 14 cm cake ring with a cake insert strip and a sponge cake slice. Whip the cream to about 80% and melt the couverture slowly over a water bath. Then fold the couverture into the mixture in three parts. Put about half of the mixture into a second bowl and mix with the cocoa nibs.

Now you can pour the crispy mixture onto the sponge cake slice and spread it well. Place the second sponge cake slice inside and then pour the remaining chocolate cream onto the cake. Since there are no crispy pieces in the top part, you can smooth it out nicely. Put the cake in the refrigerator for about an hour. Then you can remove the cake ring and the insert strip. Use the remaining chocolate cream or a little whipped cream to coat the sides of the cake. Chocolate sprinkles or more cocoa nibs can now be glued to the edge.

Stracciatella ice cream

Make the basic ice cream mixture from our ice cream course or prepare your personal favorite recipe. Freeze the whole thing. If you use an ice cream maker, add 30 g of cocoa nibs and 80 g of liquid couverture to the mixture about 5 minutes before the end of the freezing process. If you simply freeze the ice cream in the freezer, add the cocoa nibs and the chocolate chips from the beginning and stir the mixture about 5-6 times after every 15-30 minutes. The frozen ice cream can be served directly with a warm chocolate sauce and some cocoa nibs as decoration.

Other fields of application

The cocoa nibs not only give a delicious flavor, they also look great. Make cut chocolates, so you can give some cocoa nibs on each praline after stamping. Also on cakes, various desserts, such as a tiramisu or a caramel head or an ice cream with cream topping provide a few sprinkled cocoa nibs for that certain something.

With their delicious crunch, the cocoa nibs also fit perfectly in a delicious muesli, yogurt or in homemade muesli bars. This is how you provide a light and crunchy cocoa.

Of course, with a handful of cocoa nibs, any normal cake can also be transformed into a very special treat. The caramelized cocoa nibs provide that certain something in every creation!  

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!