Cocoa nibs from West Papua

Cocoa beans from West Papua

West Papua or West New Guinea belongs to Indonesia, as the republic, unlike the eastern half, is not recognized. The region is characterized primarily by the biological diversity of plants and animals. That is why West Papua is declared as the first nature protection zone in Indonesia. The protection is primarily for one of the most intact and healthy land and marine ecosystems in the world. This protection promotes employment and preserves the rights of indigenous peoples. The cooperative "Eiber Suth" translates as Creating Unity employs 200 people and aims to protect the unique flavors of these cocoa beans. The cocoa bean from West Papua is characterized by an earthy, floral and acidic flavor. 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 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 are looking forward to your registration