Cocoa nibs

Cocoa nibs are roasted, crushed cocoa beans: crunchy, slightly bitter and full of cocoa aroma. Here you will find cocoa nibs from seven origins as well as cocoa powder for baking and drinks, more than 10 items in all.

Which cocoa nibs and cocoa powders do we stock?

Cocoa nibs come in a classic 100 g pack and as single-origin nibs from Ghana (800 g), Nicaragua, Bali, Colombia, West Papua, Cameroon and Madagascar, so you can compare differences in taste side by side. For cocoa powder, the range runs from cocoa powder (1 kg) and black cocoa powder (1 kg) to Valrhona unsweetened cocoa powder, lightly defatted (250 g), organic cocoa powder, lightly defatted (125 g), and shimmering cocoa powder (80 g) for decoration.

Tips from our kitchen

• As a topping: nibs on chocolates, cakes, ice cream or chocolate bars add crunch and a bitter note.
• In dough and cream: nibs can be worked into doughs, muesli or ganache. A short roast in a dry pan intensifies the aroma.
• Cocoa powder: for rolling truffles, dusting desserts and for cakes and drinks. Black cocoa powder gives bases and creams a very dark colour.
• Bean to bar: if you make your own chocolate, find more raw materials under cocoa beans and nibs and ingredients under bean to bar ingredients.

To learn more about where cocoa comes from, read our travel report from Madagascar. For baking with chocolate, see baking chocolate and couverture chocolate.

Frequently asked questions

What are cocoa nibs?

They are the kernels of the cocoa bean, roasted and broken into small pieces. They are the starting point for chocolate.

What does «lightly defatted» mean for cocoa powder?

Only part of the cocoa butter has been removed, so the powder keeps more fat and a rounder taste. Exact details are in the product description.

How do I make truffles?

You will find the basic recipe in our article on making truffles.