Cocoa nibs from Madagascar

Cocoa beans from Madagascar

The first thing that comes to mind when you think of Madagascar? That's right, the vanilla from Madagascar. The cultivation of the cocoa bean accounts for barely 0.1% of the world's cocoa production, but that doesn't mean it has to hide from other major cocoa farmers. On the contrary, the cocoa bean from this island has also made a place for itself in the cocoa industry. The cocoa bean from Madagascar is known for its great aroma. The aroma is balanced chocolaty and is accompanied by a subtle citrus note. In addition, there is a refreshing cranberry flavor, which is rounded off with a nutty note. The cocoa bean can be described all-encompassing as spicy. The acidity and bitterness accompany the taste only discreetly. The cocoa beans are harvested from October to November and from May to June. Fermentation in wooden boxes lasts 5 to 7 days. After that, the beans are dried again on a wooden table for 1 week. The cocoa beans from Madagascar are classified as Trinitario. In the 19th century, the cocoa bean was brought to Madagascar by French colonists. The farmers of the island began to cultivate the bean and thus the cocoa bean experienced a boom. Nowadays, cocoa production is the main crop of the 26 million inhabitants of the island.
This package contains 1 kg of cocoa beans from Madagascar.

Cocoa nibs have numerous applications

With various other ingredients, the cocoa nibs are finely grinded and finally mixed 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 look forward to your registration