Roasted cocoa nibs are made by roasted cocoa beans, the dried and fully fermented fatty seed of Theobroma cacao. The beans are cracked and de-shelled after roasting and the resulting pieces of beans are called nibs. They are usually used in cooking, snacking and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick creamy paste, known as chocolate liquor or cocoa paste. This “liquor” is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder.
Bake roasted cocoa nibs into breads and cookies. For a breakfast treat, try stirring into a warm bowl of oatmeal. Sprinkle on roasted vegetables or add to salads and your favorite store-bought or homemade trail mix. Cocoa nibs can also be incorporated into dry rubs for meat.
1.5 oz. & 4.6 oz.