What is it about / Product descriptionBiova Organic Cocoa is a finely ground, roasted cocoa powder from controlled organic cultivation with a strongly reduced fat content of 10–12%. The beans come from Uganda and the Congo and are carefully selected and processed.Thanks to the strong de-oiling, the cocoa powder dissolves well in liquids and is ideal for precise dosing of aroma and colour. Gentle roasting supports a full-bodied, clear cocoa profile and makes the organic cocoa highly versatile in professional kitchens.Use the de-oiled cocoa powder for hot chocolate, desserts, pastries or as an aromatic ingredient in patisserie. Biova Organic Cocoa also adds an intense, finely tart cocoa note to muesli, shakes or savoury sauces.OriginThe cocoa beans for this powder come from Uganda and the Congo, regions with a tropical climate and fertile soils. These conditions promote a pronounced aroma and consistent quality of the raw cocoa.Cultivation / Production / HarvestThe cocoa is grown according to organic guidelines, harvested by hand and then fermented and dried. After roasting, the beans are ground and strongly de-oiled before the fine powder is packed for Biova.Special featuresThe strongly de-oiled cocoa powder with a fat content of 10–12% is particularly free-flowing and easy to dose. It is suitable for applications where an intense cocoa flavour with reduced fat content is required.Differences in origin and processingCocoa beans from Uganda often bring fruity notes, while cocoa from the Congo tends to be robust and earthy. The combination and targeted roasting by Biova result in a harmoniously balanced aroma profile.Taste & aromaThe powder has an intense roasted cocoa aroma with subtle tart and slightly nutty nuances. In taste, Biova Organic Cocoa is full-bodied, chocolatey and clear, without excessive bitterness.Possible applicationsFor preparing hot chocolate, cocoa drinks and shakesAs an ingredient for cakes, brownies, cookies and other baked goodsFor refining desserts, creams, muesli or decorative dustingProduct specificationCountry of origin: Uganda, CongoGranulation: finely ground powderColour: medium to dark brownFat content: strongly de-oiled, approx. 10–12%Cadmium content: High Cadmium, > 0.6 mg/kg (technical specification)Weight per unit: 1.0 kgPackaging unit: bag

What it is / Product descriptionOrganic cocoa from fine Criollo beans is a natural cocoa mass in raw food quality from Peru with around 50–52% cocoa butter. The dark brown mass offers an intense, finely nuanced cocoa profile and is produced by Biova from carefully selected raw materials.Thanks to its natural fat content, the raw cocoa mass has a pleasant melt and is easy to temper, grate or melt directly. The certified organic quality and the absence of sugar, emulsifiers and flavourings make it a pure, versatile ingredient for demanding applications.In creative cooking, organic cocoa is ideal as a base for homemade chocolate bars, pralines, couvertures and drinking chocolate. The cocoa mass can be flexibly dosed and incorporated into desserts, pastries, mueslis or smoothies and combines perfectly with other Biova products.OriginThe cocoa mass comes from Peru, a traditional cocoa-growing region with a tropical climate and fertile soils. In selected regions, Criollo beans are cultivated that are valued for their fine, aromatic profile, with Biova placing great importance on transparent origin and consistent quality.Cultivation / Production / HarvestThe cocoa trees are grown according to organic guidelines and cared for without synthetic pesticides. After harvesting, the beans are carefully fermented under controlled conditions, gently dried and ground into cocoa mass without being strongly heated, before being shaped into practical 1 kg blocks.Special featuresCriollo is one of the finest cocoa varieties and is known for its mild bitterness and wide range of delicate aromas. The combination of organic quality, raw processing and a natural fat content of around 50–52% cocoa butter results in a Biova cocoa mass without sugar, emulsifiers or foreign aromas.Differences in origin and processingCompared to cocoa from higher-yielding varieties such as Forastero, Peruvian Criollo cocoa offers more finesse and less pronounced bitter notes. Gentle raw food processing without intense roasting leads to a more nuanced flavour profile with less roast character and a clearly defined origin character.Taste & aromaIn sensory terms, it shows an intense yet well-balanced cocoa profile with slightly nutty and subtly fruity notes. On the nose, it develops a full-bodied chocolate aroma without dominant roast sharpness, while the natural cocoa butter ensures a pleasant melt in chocolate, drinks and desserts.Possible applicationsProduction of your own chocolate bars, pralines, couvertures and coatingsPreparation of drinking chocolate, cocoa drinks, shots and smoothiesRefining desserts, pastries, mueslis, porridge or energy ballsProduct specificationCountry of origin: PeruForm: Block, ideal for portioning and meltingColour: typically dark brownQuality: Organic, raw food, Criollo, approx. 50–52% cocoa butterWeight per unit: 1 kgPackaging unit: 1 × 1 kg in a bag

What is it about / Product descriptionOrganic carob is finely ground carob powder from certified organic cultivation in Greece. The roasted powder has a medium to dark brown color, a warm fragrance and adds a naturally mild sweetness with a cocoa-like character to your recipes.Gentle roasting develops a harmonious aroma with light caramel and malt notes, without any disturbing bitter substances. Biova relies on carefully selected organic raw materials and consistent grinding so that solubility, dosing and quality remain reliably high.You can use organic carob in many ways – from drinks and baked goods to desserts. Refine cakes, muesli, porridge or smoothies and prepare a caffeine-free cocoa alternative that dissolves well in milk and plant-based drinks.OriginThe carob trees for this carob grow in Greece under Mediterranean sun with low rainfall. The dry climate supports slow ripening of the pods and a well-balanced aroma. Biova sources the organic raw material from established growing regions with stable quality standards.Cultivation / Production / HarvestThe trees are cultivated according to organic guidelines without synthetic pesticides or mineral nitrogen fertilizers. After harvesting, the pods are cleaned, dried and gently roasted before being ground into a fine powder that distributes well in doughs and liquids.Special featuresRoasted organic carob powder impresses with its natural sweetness and cocoa-like taste completely without caffeine. Compared to unroasted carob, the aroma is fuller and rounder, with pronounced caramel notes. Biova ensures even roasting for a stable flavor profile.Differences in origin and processingCarob from Greece is considered particularly mild and well-balanced, while other origins can sometimes be stronger or more robust. The roasting intensity additionally influences color, sweetness and aroma depth. Thanks to controlled processes at Biova, a reproducible quality is achieved that can be used reliably in recipes.Taste & aromaThe powder has a warm, slightly sweet and caramel-like fragrance with hints of cocoa and malt. In taste, organic carob is mildly sweet, without noticeable bitter substances, and has a pleasant richness – ideal for drinks, baked goods and creamy desserts.Possible applicationsAs a caffeine-free cocoa alternative in hot or cold drinks with milk or plant-based milkFor refining cakes, cookies, muffins, waffles and other baked goodsAs an aromatic ingredient in muesli, porridge, smoothies, desserts or creamsProduct specificationCountry of origin: GreeceGranulation: fine powderColor: medium to dark brown

What is it about / Product descriptionOrganic cocoa from fine Criollo cocoa mass is produced in Peru from carefully roasted cocoa beans and processed into practical drops. The dark brown pieces with 50–52% cocoa butter are ideal as a base for premium chocolate creations and drinking chocolate.Thanks to gentle roasting, the typical Criollo aroma with fine fruity and nutty nuances is preserved. The high fat content ensures a smooth melting behavior and even processing in confectionery, patisserie and bakeries, in line with Biova’s preferred standards.The handy drop form is easy to dose and melts evenly, allowing you to use organic cocoa flexibly for pralines, desserts, baked goods or for refining muesli and porridge. This way you can easily integrate intensely aromatic Biova cocoa into your everyday cooking and professional recipes.OriginThe cocoa mass comes from Peru, a traditional cocoa-growing country with a tropical climate and fertile soils. Selected regions with constant temperatures and sufficient rainfall offer ideal conditions for the sensitive Criollo variety.Cultivation / Production / HarvestThe cocoa beans are grown according to organic guidelines without synthetic pesticides and harvested by hand. After fermentation and gentle drying, they are roasted, ground and formed into drops, then packed in practical 1 kg units for kitchens and gastronomy.Special featuresThe use of the fine Criollo variety gives the cocoa mass a delicate, complex aroma with harmonious bitterness. The fat content of 50–52% supports clean melting behavior, while the drop form makes weighing and dosing significantly easier compared to block products.Differences in origin and processingPeruvian Criollo cocoa is considered milder and more aromatically complex than bulk cocoa. The combination of organic cultivation, targeted roasting and careful grinding results in a smooth texture and makes Biova cocoa mass particularly suitable for fine confectionery and high-quality baked goods.Taste & aromaSensory-wise, there is an intense yet well-balanced cocoa note with subtle fruity and nutty hints. The aroma is warm, chocolaty and lightly roasted; on the palate the cocoa mass is full-bodied with pleasant bitterness and a long finish.Possible applicationsPreparation of drinking chocolate, cocoa beverages and hot chocolate based on cocoa mass dropsUse in pralines, ganache, mousse, fillings and refined desserts in patisserie and confectioneryUse in baking cakes, brownies, cookies, bars and for refining muesli and porridgeProduct specificationCountry of origin: PeruGrain size: Drops / piecesColor: dark brownFat content: approx. 50–52%Weight per unit: 1.0 kgProduct type: Organic cocoa mass, roasted

What it is / Product descriptionOrganic cocoa from fine Criollo beans from Peru is offered at Biova as coarsely broken, roasted cocoa nibs with a natural fat content of around 50–52%. The dark brown pieces combine subtle bitter notes with delicate sweetness and an intense cocoa aroma.Thanks to gentle roasting, the complex spectrum of aromas and the crunchy texture are largely preserved. The high-quality Criollo variety and certified organic cultivation make these cocoa nibs a reliable ingredient for demanding applications.In the kitchen, the nibs can be used in many ways – as a crunchy topping, in muesli or for baking. This allows you to easily integrate Biova organic cocoa into desserts, smoothies, savoury creations or homemade chocolate.OriginThe Criollo cocoa beans come from Peru, a traditional cocoa-growing region with a tropical climate and nutrient-rich soils. Higher altitudes and consistent rainfall promote a balanced aroma and a fine acidity profile.Cultivation / Production / HarvestThe cocoa trees are grown under certified organic conditions, without synthetic crop protection agents. After harvesting, the beans are carefully fermented, gently dried, roasted and then broken into coarse nibs.Special featuresThe use of pure Criollo beans sets this product apart from many standard cocoas. The natural fat content of around 50–52% ensures a full-bodied mouthfeel and a pleasant melting texture during processing, ideal for fine patisserie and confectionery.Differences in origin and processingPeruvian Criollo cocoa often shows a particularly fine aroma with less pronounced acidity than cocoas from other regions. Roasting and breaking the beans into coarse nibs preserve structure and bite and clearly distinguish them from heavily defatted powders.Taste & aromaThe cocoa nibs have an intense cocoa fragrance with slightly nutty and subtly fruity notes. On the palate they are robustly aromatic, only mildly bitter and with a pronounced crunch that gives dishes a distinctive texture.Possible applicationsAs a topping for muesli, porridge, yoghurt, bowls or ice creamFor baking in cookies, brownies, granola, bars and cakesAs an ingredient in smoothies, desserts, pralines or homemade chocolateProduct specificationCountry of origin: PeruGranulation: coarsely broken nibsColour: dark brownFat content: approx. 50–52%Product type: Food / cocoa productWeight per unit: approx. 1.05 kg bag

What it is / Product descriptionDiscover organic cocoa from Biova in the form of carefully roasted cocoa nibs with a natural cocoa butter content of 50–52%. The coarsely broken bean pieces from selected countries of origin impress with an intense cocoa note, dark brown colour and a crunchy bite.Gentle roasting at Biova highlights the characteristic aromas of the organic cocoa and unites them in a harmonious blend. The nibs naturally contain cocoa butter, which gives them a pleasant richness and good workability in creative cooking.In muesli, porridge or as a topping for yoghurt and smoothie bowls, the cocoa nibs add texture and an intense cocoa experience to your everyday life. Organic cocoa nibs are also extremely versatile for baking, in granola, pralines or homemade chocolate.OriginThe cocoa beans come from the Dominican Republic, Peru, Madagascar, Sierra Leone and Ghana. Tropical climate, high humidity and nutrient-rich soils promote slow ripening and a multi-layered aroma profile.Cultivation / Production / HarvestThe organic cocoa is predominantly grown in mixed cultures under shade trees. After harvesting, the beans ferment for several days, are gently dried, then roasted, broken and separated from the shells at Biova – resulting in pure, roasted cocoa nibs.Special featuresThe blend combines the sensory strengths of different cocoa origins in a well-balanced overall profile. With 50–52% cocoa butter, the nibs have a stable fat structure that convinces both on their own as a snack and in recipes.Differences in origin and processingBeans from the Dominican Republic and Peru contribute fruity notes, while Ghana and Sierra Leone provide classic chocolatey accents. Madagascan cocoa complements the profile with fine acidity and complex nuances, which are emphasised by the carefully tuned roasting at Biova.Taste & AromaThe roasted cocoa nibs have an intense cocoa aroma with subtle roasted and nutty notes. In taste, they are bitter-chocolatey with slightly fruity nuances and a crunchy texture that pairs particularly well with creamy components.Possible applicationsAs a crunchy topping for muesli, porridge, yoghurt or smoothie bowlsFor refining baked goods such as cookies, brownies, cakes or granolaAs an aromatic ingredient in pralines, chocolate bars, ice cream or dessertsProduct specificationCountry of origin: Dominican Republic, Peru, Madagascar, Sierra Leone, GhanaGrain size: coarsely broken, roasted cocoa nibsColour: dark brownCocoa butter content: approx. 50–52%Product type: organic cocoa nibs, food/spicePackaging unit: 1.0 kg bag

What is it about / Product descriptionOrganic cocoa in the form of coarsely granulated nibs from the traditional Nacional variety from Ecuador offers an intense, tart cocoa profile with a brown color and natural raw character. The raw cocoa pieces contain around 50–52% cocoa butter and are suitable as a high-quality ingredient for foods, spice blends and chocolate recipes.At Biova, the focus is on selecting organically grown beans and gentle processing in order to preserve the aroma and structure of the cocoa nibs. The brown bulk product is tailored to the requirements of manufactories, gastronomy and processing companies and enables consistent quality in professional use.In use, organic cocoa nibs can be used in many ways – from muesli and granola to baked goods and through to desserts, energy bars and smoothies. This allows you to integrate organic cocoa flexibly into different recipes and give your products a characteristic texture with an aromatic, chocolatey profile.OriginThe cocoa beans come from Ecuador, a classic country of origin for fine cocoa with a tropical climate, abundant rainfall and fertile soils. These conditions promote the finely nuanced aroma profile of Nacional cocoa, which Biova specifically uses for its brown bulk product.Cultivation / Production / HarvestThe cocoa is grown according to organic guidelines, without synthetic pesticides or artificial fertilizers. After harvesting, the beans are carefully fermented and dried before being gently broken and processed into coarsely granulated, crushed nibs with around 50–52% cocoa butter.Special featuresCharacteristic is the high, natural cocoa butter content, which ensures a full-bodied mouthfeel and a pleasant texture. The granulated particle size makes the nibs ideal for muesli and baking mixes or as a decorative topping in professional food and spice processing.Differences in origin and processingEcuadorian Nacional cocoa is known for its finely balanced, sometimes floral-fruity aroma and stands out from the stronger bulk cocoas of other regions. The raw, unroasted processing at Biova preserves the natural aroma spectrum and a complex, less bitter flavor profile.Taste & aromaSensory-wise, the cocoa nibs show an intense, tart cocoa taste with subtle fruity and nutty notes. The aroma is distinctly chocolatey, reminiscent of fermented cocoa beans and harmonizes particularly well with sweet components in mueslis, baked goods and desserts.Possible applicationsAs a crunchy topping for muesli, porridge, yogurt, bowls and dessertsFor refining baked goods, pralines, energy bars and granola mixesAs an ingredient in smoothies, drinking chocolate and chocolate recipes in manufactoriesProduct specificationCountry of origin: EcuadorParticle size: Granulated / crushed / coarseColor: BrownProcessing: Raw, approx. 50–52% cocoa butterProduct type: Food / spice, bulk productWeight per unit: approx. 1.05 kg per unit

What is it about / Product descriptionBiova organic cocoa is presented here as coarsely granulated, raw cocoa nibs, obtained from selected beans from the Dominican Republic and Peru. The brown pieces naturally contain around 50–52% cocoa butter and impress with an intense cocoa aroma. This gives you an aromatic cocoa product in raw food quality for creative applications in the kitchen.Thanks to gentle processing, the original character of the raw cocoa and a high proportion of valuable ingredients are largely preserved. The nibs are unsweetened, free from additives and suitable for a purist, conscious diet. Biova relies on controlled organic origin and consistently high product quality.In the kitchen, Biova organic cocoa nibs can be used in many ways – whether pure as a crunchy ingredient, in muesli or as a topping for desserts and baked goods. They add an intense cocoa flavor and a pleasant, coarsely granulated texture to both sweet and savory recipes. In this way, they complement your creative cuisine with a natural cocoa highlight from Biova.OriginThe cocoa beans come from the Dominican Republic and Peru, two established cocoa regions with a tropical climate and fertile soils. These conditions support slow ripening of the cocoa fruits and a nuanced aroma profile. Long-standing partnerships on site enable consistent, traceable quality.Cultivation / Production / HarvestThe cocoa trees grow predominantly in mixed cultures under shade trees, which promotes gentle ripening. After harvesting, the beans are fermented, carefully dried and then gently broken, creating coarse, granulated nibs. Processing takes place without roasting in order to preserve the character of the raw cocoa.Special featuresCharacteristic is the natural fat content of about 50–52% cocoa butter, which ensures a full-bodied, aromatic texture. The coarse granulation gives dishes a pleasant crunch and makes the nibs ideal as a topping or inclusion. As an organic product, the cocoa comes without unnecessary additives and is suitable for unadulterated use.Differences in origin and processingThe combination of cocoa from the Dominican Republic and Peru results in a harmonious blend with a well-balanced aroma profile. Regional differences in climate and soil are reflected in subtle nuances of fruitiness and bitterness. Thanks to the well-balanced, gentle processing, these nibs clearly stand out from simple, uniform qualities.Taste & aromaThe cocoa nibs have an intense cocoa aroma with subtle roasted and fruity notes, even though they are processed raw. In terms of taste, they are strong, slightly tart and subtly nutty with a natural bitterness typical of high-quality cocoa. The coarse, granulated structure provides a pronounced crunch effect.Possible applicationsAs a crunchy topping for muesli, porridge, yogurt or bowlsFor refining pastries, bars, pralines and dessertsAs an ingredient in smoothies, shakes or homemade chocolate creationsProduct specificationCountry of origin: Dominican Republic, PeruGranulation: granulated / crushed / coarseColor: brownFat content: approx. 50–52% cocoa butterWeight per unit: approx. 1.05 kg per kg of goods

What it is / Product descriptionOrganic cocoa from Ecuador in the form of coarsely granulated cocoa nibs brings the characteristic Nacional cocoa directly into your kitchen. The brown pieces of pure cocoa beans are gently roasted at Biova and offer an intense, slightly bitter cocoa flavour with fine nut and fruit notes.Thanks to the careful processing, the valuable ingredients are largely preserved. The unsweetened nibs are high in fibre, contain around 50–54% cocoa butter and are ideal for a purist, consciously selected diet, both for private use and for manufacturers and the food service industry.In creative cooking, organic cocoa can be used in many ways – whether as a crunchy topping, as an ingredient in baking recipes or in homemade muesli mixes. This way you can easily integrate Biova’s roasted cocoa nibs into smoothies, energy balls, desserts and savoury creations.OriginThe cocoa nibs come from Ecuador, a traditional origin for high-quality Nacional cocoa. Tropical climate, abundant rainfall and nutrient-rich soils promote a complex aroma profile with fine fruit and nut notes, which Biova specifically selects for its organic quality.Cultivation / Production / HarvestThe cocoa trees grow in mixed cultures under shade trees and are harvested by hand once they are ripe. After fermentation and drying, the beans are gently roasted at Biova, cracked, separated from their shells and filled as coarsely granulated nibs into practical bulk packaging.Special featuresCharacteristic is the high cocoa butter content of around 50–54%, which ensures a full-bodied mouthfeel. The granulated, crushed particle size provides a pronounced crunch and makes the brown bulk product particularly interesting for commercial users, roasteries, bakeries and heavy users.Differences in origin and processingNacional cocoa from Ecuador is known for its fine, aromatic profile and clearly stands out from common mass-market cocoas. The roasting chosen by Biova emphasises fruit and nut aromas without over-roasting, so that the flavours appear rounder, more intense and more sensorially balanced compared to unroasted nibs.Taste & aromaThe nibs have an intense dark cocoa aroma with light roasted and nutty notes. On the palate they are strong, bitter and subtly fruity, with a long-lasting cocoa finish and a pleasant bite thanks to the coarse, brown structure.Possible applicationsAs a crunchy topping for muesli, porridge, yoghurt or smoothie bowls.For baking into cookies, brownies, granola, bars or banana bread.As an aromatic ingredient in desserts, praline fillings, energy balls or homemade muesli mixes.Product specificationCountry of origin: EcuadorParticle size: granulated / crushed / coarseColour: brownPackaging unit: 1.05 kg bulk productCocoa butter content: approx. 50–54%

What is it about / Product descriptionOrganic cocoa from Ecuador consists of roasted cocoa beans of the Nacional variety in whole, brown chunks. With a natural fat content of around 50–54%, these beans provide an aromatic base for chocolate, desserts and beverages.Thanks to the gentle roasting at Biova, the characteristic aromas of Nacional cocoa are well preserved. The high cocoa butter content supports a creamy texture and makes it easier to grind the chunks into cocoa mass, praline fillings and spreads.In your production, the organic cocoa beans can be used flexibly – from pure snack applications to fine further processing. This way, with organic cocoa from Biova you retain control over the degree of roasting, texture and aroma profile of your individual cocoa creations.OriginThe cocoa beans come from Ecuador, a traditional country of origin for fine Nacional cocoa. The tropical climate with constant temperatures and regular rainfall ensures even ripening and stable raw material quality.Cultivation / Production / HarvestThe cocoa is grown in accordance with organic guidelines without synthetic pesticides or mineral fertilizers. After harvesting, the beans are fermented, gently dried and then moderately roasted for Biova before being filled as whole chunks into bulk units of approx. 1.05 kg.Special featuresThe Nacional variety is known for its complex, finely aromatic profile and is appreciated by chocolatiers. Whole, brown beans in chunk form offer maximum flexibility from coarse crushing to fine grinding, while the fat content of around 50–54% supports smooth processing.Differences in origin and processingEcuadorian Nacional cocoa differs from bulk cocoas of other origins through fine, sometimes floral and fruity notes. The carefully tuned roasting at Biova emphasizes these nuances without overpowering them and enables a clear sensory signature in chocolate and baked goods.Taste & aromaSensory-wise, the beans show an intense cocoa profile with harmonious bitterness and subtle fruity as well as nutty notes. The aroma is reminiscent of high-quality dark chocolate with fine roasted notes and is ideal for sophisticated chocolate and dessert creations.Possible applicationsUse whole or chopped cocoa beans in muesli, porridge, yogurt and bowls.Process to make your own chocolates, pralines, cocoa masses and spreads.Use chopped or ground as an aromatic ingredient in pastries, desserts, ice cream and hot beverages.Product specificationCountry of origin: EcuadorGrain size: Chunks / wholeColor: BrownProduct type: Roasted organic cocoa beans, Nacional varietyFat content: approx. 50–54%Packaging type: Bulk goods, approx. 1.05 kg per unitUnit: 1.0 kg (reference and purchase unit)Use: Further processing in kitchen, bakery, patisserie and manufacture

What is it about / Product descriptionBiova organic cocoa comes from certified organic cultivation in Ecuador and is obtained from the fine Trinitario variety. The brown, coarsely granulated cocoa nibs are created by breaking roasted cocoa beans and offer an intense, authentic cocoa profile.Through careful fermentation and gentle roasting, the organic cocoa nibs develop a well-balanced interplay of fine bitterness, roasted notes and subtle fruity accents. The bulk product is free from added sugar, artificial flavors and preservatives and has a natural fat content of around 48–50% cocoa butter.In your kitchen, Biova organic cocoa nibs can be used in many ways – as a crunchy topping, for baking or for your own chocolate creations. They refine muesli, granola, porridge, yogurt and smoothie bowls and, thanks to their coarse granulation, are ideal for gastronomy, manufacturers and creative professional and home kitchens.OriginThe cocoa beans for these nibs come from Ecuador, a traditional fine cocoa growing region with a tropical climate and fertile soils. Constant temperatures and regular rainfall promote complex aromas and high Trinitario quality.Cultivation / Production / HarvestThe organic cocoa grows on organically managed plantations without synthetic pesticides and mineral fertilizers. After harvesting, the beans are carefully fermented, gently dried, roasted and then broken into brown, coarsely granulated nibs.Special featuresCharacteristic is the high cocoa butter content of around 48–50%, which ensures a full-bodied texture and intense aroma. The nibs are offered as brown bulk goods in granulated / crushed / coarse form and come without added sugar or flavorings.Differences in origin and processingCocoa from Ecuador is known for its aromatic depth and fine fruity notes, which set it apart from beans from other regions. The combination of Trinitario genetics, regionally typical fermentation and Biova’s tailored roasting defines the characteristic profile of these cocoa nibs.Taste & aromaSensory-wise, the nibs impress with an intense, slightly tart cocoa flavor, accompanied by subtle nutty and roasted notes. On the nose, they show a clear cocoa bouquet with hints of roasted beans and fine fruity accents.Possible applicationsAs a crunchy topping for muesli, granola, porridge, yogurt and smoothie bowls.For refining baked goods such as cookies, brownies, granola clusters or muesli bars.For homemade chocolates, pralines, desserts or as a pure snack in gastronomy and manufacturing.Product specificationCountry of origin: EcuadorGranulation: Bulk goods, granulated / crushed / coarseColor: brownFat content: approx. 48–50% cocoa butterPack size: approx. 1.05 kg per bag

What is it about / Product descriptionOrganic Trinitario cocoa from Ecuador consists of whole, raw cocoa beans with a natural fat content of around 50–52%. The unpeeled beans in bulk form show an intense cocoa brown and are suitable as a base for high-quality chocolate and cocoa specialities.Thanks to controlled organic cultivation, careful fermentation and gentle drying, the typical aroma profile of this fine cocoa is largely preserved. Biova places great importance on consistent raw cocoa quality so that the beans can be reliably integrated into professional recipes.Whether bean-to-bar chocolate, desserts or the production of your own cocoa nibs and powder – organic cocoa in bean form offers plenty of scope for individual creations. You determine the roasting and processing yourself and adapt the cocoa precisely to your products and applications.OriginThe Trinitario cocoa beans come from Ecuador, a traditional cocoa-growing region with a tropical climate and nutrient-rich soils. These conditions promote a balanced aroma spectrum that is characteristic of fine cocoa from this region.Cultivation / Production / HarvestThe cocoa trees are cultivated according to organic guidelines without synthetic pesticides or mineral fertilisers. After harvesting, the beans are fermented, gently dried, cleaned and packed as bulk goods with a total weight of around 1.05 kg per kg of organic cocoa.Special featuresTrinitario combines characteristics of Criollo and Forastero cocoa and thus offers a harmonious, aromatic profile. The raw, unpeeled beans are delivered as chunks or whole beans, allowing you to control the entire processing chain yourself, from roasting to the desired degree of grinding.Differences in origin and processingDepending on the growing region within Ecuador, fruitiness, acidity and bitterness vary slightly. Fermentation time, drying and storage additionally influence the sensory properties, enabling you to set targeted accents in your Biova chocolate and cocoa products with your own roasting profile.Taste & aromaTypical of organic Trinitario cocoa is a multi-layered aroma with notes of dark chocolate, fine bitterness and subtle fruity nuances. Nutty and slightly floral hints as well as an intense, cocoa-typical scent underline its fine cocoa character.Possible applicationsProduction of your own bean-to-bar chocolate from whole Biova cocoa beansUse in desserts, pralines, granola, muesli or energy barsProcessing into cocoa nibs or cocoa powder for drinking chocolate, smoothies and baked goodsProduct specificationCountry of origin: EcuadorGrain size: chunks / whole beans, bulk goodsColour: typical cocoa brownForm: whole cocoa beans, rawRaw cocoa fat content: approx. 50–52%Weight per unit: approx. 1.05 kg per kg of goodsBrand: Biova

What is it about / Product descriptionBiova organic cocoa is a finely ground, roasted cocoa powder made from a carefully balanced blend mixture with a fat content of 20–24%. The uniformly brown, fine / flaky powder dissolves very well in liquids and doughs and is ideal for both bulk and retail variants. This creates an intense, full-bodied cocoa note for professional applications in kitchens, bakeries and gastronomy.Thanks to partial defatting, this organic cocoa powder combines a strong flavor with good processability and reliable dosing. Stable Biova quality, gentle roasting and a homogeneous structure ensure reproducible results in baked goods, beverages and dry mixes. Bulk goods also offer ambitious home bakers an economical yet high-quality solution.In practice, the organic cocoa can be used in many ways for drinking chocolate, desserts, mueslis and cakes. The powder colors doughs and creams an even brown and gives them a rounded, chocolaty aroma. This way, manufacturers, gastronomy and private households alike benefit from a versatile organic cocoa powder in proven Biova quality.OriginThe cocoa beans come predominantly from the Dominican Republic, where the tropical climate and fertile soils provide ideal conditions for high-quality cocoa. On specialized plantations, the fruits are carefully harvested, fermented and dried. Biova relies on a transparent, long-term oriented supply chain.Cultivation / Production / HarvestAfter harvesting, the beans are fermented, sun-dried and then gently roasted. They are then ground and part of the cocoa butter is removed, resulting in a defatted cocoa with a fat content of 20–24%. The press cake is milled into a fine / flaky powder for bulk goods and retail variants.Special featuresDefatting to 20–24% fat makes the cocoa powder particularly easy to dose and versatile in use. The fine / flaky particle size ensures good solubility and even distribution in doughs, beverages and dry mixes. As bulk goods, the organic cocoa is interesting for bakeries, gastronomy, manufacturers and households with higher demand.Differences in origin and processingDepending on the country of origin, cocoa beans develop different aromas ranging from fruity to nutty. The blend mixture used by Biova combines various lots to achieve a balanced, reproducible cocoa profile. Fermentation time, degree of roasting and level of defatting influence the color, solubility and intensity of the powder.Taste & aromaThe cocoa powder has a pleasant chocolaty aroma with subtle roasted notes. The taste shows an intense cocoa profile with balanced bitterness and a fine, tart sweetness. The rich brown color ensures an appetizing appearance in baked goods, creams, glazes and desserts.Possible applicationsPreparation of drinking chocolate, cocoa drinks and shakesUse in cakes, pastries, brownies, muffins and dessertsProduction of chocolate sauces, creams, glazes and muesli mixesProduct specificationCountry of origin: Dominican RepublicParticle size: fine / flakyColor: brownFat content: approx. 20–24% (defatted)Weight per unit: approx. 1.05 kg per unitProduct type: Food / spice, bulk goods

What is it about / Product descriptionOrganic cocoa from the Dominican Republic is a finely ground, roasted cocoa powder with a strongly de-oiled fat content of 10–12%. The brown, fine to slightly flaky powder dissolves well in liquids and is suitable as an aromatic base for drinks, desserts and baked goods.Due to the strong de-oiling, this cocoa powder offers an intense flavour with a reduced fat content and can be dosed precisely. Careful roasting, homogeneous grinding and the low-cadmium standard underline the high Biova quality for professional users and demanding kitchens.In use, the organic cocoa proves to be versatile – from classic drinking chocolate to baking cocoa for cakes, brownies and cookies, through to creams and ice cream. This way you can also refine porridge, smoothies or muesli and give your recipes a full-bodied, chocolatey note.OriginThe cocoa beans come predominantly from the Dominican Republic, complemented by selected lots from Uganda and the Congo. Tropical climate, nutrient-rich soils and carefully selected growing regions ensure a well-rounded, chocolatey aroma profile in Biova quality.Cultivation / Production / HarvestThe cocoa trees are cultivated according to organic guidelines without synthetic crop protection agents. After harvesting, the beans are fermented, gently dried, roasted and then finely ground. Due to the strong de-oiling to 10–12% fat, a free-flowing powder is obtained, ideal for gastronomy, manufactories and bulk applications.Special featuresCharacteristic are the strongly reduced fat content with a robust cocoa aroma and the very good solubility. The fine, brown granulation in the fine / flaky version makes it easier to stir into doughs, creams and drinks. As Biova bulk goods with low-cadmium specification, the product is designed for larger processing quantities and yet remains practical for the home kitchen.Differences in origin and processingCocoa from the Dominican Republic shows a balanced chocolatey profile with subtle fruity notes, while lots from Uganda and the Congo are often somewhat stronger. Fermentation, roasting degree and de-oiling determine the colour, solubility and intensity of the powder and give this strongly de-oiled cocoa powder a clearly defined, easily controllable flavour profile.Taste & aromaFrom a sensory perspective, the powder impresses with a strong, classic chocolate flavour and a variety-typical, fine bitterness. Roasting brings out warm, nutty and slightly malty notes; the aroma is intensely cocoa-typical and already gives baked goods and drinks a pleasant chocolate smell during preparation.Possible applicationsPreparation of drinking cocoa or hot chocolate with milk or plant-based drinksUse as baking cocoa for cakes, brownies, muffins and cookiesRefining desserts, creams, ice cream, porridge, smoothies or muesliProduct specificationCountry of origin: Dominican Republic, Uganda, CongoGranulation: fine / flaky, bulk goodsColour: brown

What is it about / Product descriptionOrganic cocoa from fine Peruvian Criollo beans is a finely ground brown cocoa powder with a delicately tart, aromatic note. The strongly defatted raw cocoa powder (10–12% fat) dissolves well in liquids and is suitable for professional applications as well as for demanding households.Thanks to gentle raw-food processing, the typical Criollo aromas are largely preserved, while the reduced fat content allows for an intense color with good dosing properties. Biova relies on certified organic quality and carefully tested batches to ensure consistently high product quality.You can use organic cocoa in many ways – from drinking chocolate and desserts to baked goods, smoothies and mueslis. It also adds a fine cocoa depth to spice blends, sauces or creative chocolate recipes and supports precise recipe control in bulk and large-scale consumer applications.OriginThe Criollo cocoa beans come from Peru, a traditional cocoa-growing region with a tropical climate and fertile soils. Altitude, consistent rainfall and warm temperatures promote slow ripening and form the basis for the aromatic quality of this Biova raw cocoa.Cultivation / Production / HarvestThe cocoa is cultivated under certified organic conditions, predominantly in smallholder structures. After harvesting, the beans are fermented, gently dried, milled into raw cocoa and then strongly defatted, resulting in a fine to flaky cocoa powder with around 10–12% fat for bulk goods.Special featuresCriollo is one of the finest cocoa varieties and is known for its well-balanced aroma. Biova’s strongly defatted organic cocoa combines this sensory quality with a light, free-flowing texture that mixes homogeneously and is specially optimized for food and spice formulations in large-scale use.Differences in origin and processingPeruvian Criollo cocoa shows milder bitterness and complex, multi-layered aromas compared to other origins. The strong defatting distinguishes this product from full-fat cocoa powders, resulting in a drier, more intense powder, and the raw processing at moderate temperatures preserves the natural flavor nuances as much as possible.Taste & aromaThe cocoa powder offers an intense chocolaty aroma with subtle bitterness and fine nutty and slightly fruity notes. Its smell is warm and full without being sweet, and in drinks and dishes it develops a rounded cocoa flavor that combines well with sugar, spices and dairy or plant-based drinks.Possible applicationsPreparation of hot or cold drinking chocolate with milk or plant-based drinksUse in cakes, brownies, cookies, muffins and other baked goodsUse in desserts, creams, mousse, porridge, smoothies and spice blendsProduct specificationCountry of origin: PeruGranulation: Fine / flakyColor: BrownFat content: strongly defatted, approx. 10–12%Product type: Food / spice, bulk goodsWeight per unit: approx. 1.05 kg per unit

What is it about / Product descriptionOrganic cocoa of the Criollo variety is offered here as whole, raw cocoa beans in brown color and with a homogeneous grain size. With a natural cocoa butter content of around 50–52%, this raw cocoa is ideal as a high-quality base for demanding applications.Careful selection of the beans and gentle drying largely preserve the typical aroma spectrum of the fine Criollo quality. Biova offers you a consistent bulk product that has proven itself for professional processors in manufactories, gastronomy and confectionery.Whether for bean-to-bar chocolate, fine patisserie or aromatic cocoa drinks – the whole cocoa beans can be flexibly roasted, broken and ground. This allows you to precisely control the desired aroma profile of your organic cocoa and adapt it to your individual recipes.OriginThe Criollo cocoa beans come from traditional cocoa-growing regions in tropical areas with a warm, humid climate. The plants grow predominantly in the shade of larger trees, which supports the slow ripening of the cocoa pods and enables uniform quality.Cultivation / Production / HarvestThe organic cocoa is grown according to ecological guidelines without synthetic pesticides or mineral fertilizers. Ripe pods are harvested by hand, the beans are selected, gently dried and supplied by Biova as whole, raw beans in practical bulk packaging.Special featuresCriollo is considered a particularly aromatic and comparatively rare cocoa variety with fine acidity and a complex flavor profile. The beans are offered in genuine raw quality, so that the degree of roasting, degree of grinding and further processing remain entirely in your hands.Differences in origin and processingDepending on the region of origin, the fruitiness, bitterness and acidity of the cocoa beans vary significantly. The duration and temperature of drying also shape the later aroma profile, so that with Biova’s whole beans you can specifically control the sensory profile through your own processing.Taste & aromaThe raw Criollo beans display a mild yet multi-layered aroma with delicately bitter, nutty and slightly fruity notes. Their scent is reminiscent of classic chocolate with subtle floral nuances that can be further intensified through individual roasting.Possible applicationsProduction of your own bean-to-bar chocolates from whole raw cocoa beansUse in patisserie and confectionery for pralines, ganaches and dessert componentsProcessing into cocoa drinks, smoothies or as a topping after crushingProduct specificationCountry of origin: not specified (tropical cocoa-growing regions)Grain size: chunks / whole beans, bulk productColor: brownRaw cocoa content: 100% whole cocoa beansCocoa butter content: approx. 50–52%Weight per unit: approx. 1.05 kg per bulk unit (kg)

What is it about / Product descriptionOrganic cocoa from fine Criollo beans is offered at Biova as coarsely crushed cocoa nibs in raw food quality. The dark brown cocoa pieces impress with an intense, naturally chocolaty character and delicate fruity as well as slightly floral notes. This gives you an aromatic ingredient for creative cooking and conscious nutrition.Thanks to gentle processing, the typical components of cocoa are largely preserved, including the natural cocoa butter content of around 50–52%. The nibs are unsweetened, free from added flavors and, thanks to the bulk format, are ideal both for private stock and for manufactories and gastronomy. Biova relies on consistently high organic quality and a coarse, granulated particle size.In muesli, porridge, yogurt or smoothie bowls, the cocoa nibs provide crunch and an intense cocoa aroma. They can also be used in many ways in baked goods, bars, desserts or as a topping on coffee and cocoa drinks. In this way, they complement the Biova range of high-quality baking ingredients and refine both sweet and savory creations with natural cocoa flavor.OriginThe Criollo cocoa beans used come from controlled organic cultivation in traditional cocoa-growing regions with a tropical climate. Constant warmth, high humidity and nutrient-rich soils support a complex aroma profile and consistent raw material quality.Cultivation / Production / HarvestThe cocoa trees are cultivated according to the guidelines of organic farming, without synthetic pesticides or readily soluble mineral fertilizers. After harvesting, the beans are fermented and gently dried before being coarsely broken and filled as granulated, crushed nibs in kilo units for Biova bulk goods.Special featuresCriollo is one of the finest cocoa varieties and is known for its delicate, multi-layered aroma. The nibs are not further processed into cocoa mass, but remain as coarse pieces and add structure and bite to numerous recipes. The natural cocoa butter content of approx. 50–52% gives a crunchy yet slightly melting texture.Differences in origin and processingDepending on the growing region, Criollo beans show different nuances ranging from fruity to nutty. Fermentation time and drying method additionally influence the flavor depth of the cocoa nibs. The gentle drying and coarse crushing used by Biova promote a balanced profile between bitterness, acidity and natural cocoa sweetness.Taste & aromaSensory-wise, the nibs present a strong, tart-chocolaty cocoa aroma with fine fruity and slightly floral notes typical of Criollo cocoa. The texture is crunchy to firm and provides a pronounced crunch in foods and drinks. The scent is reminiscent of dark chocolate, roasted cocoa beans and subtle nutty notes.Possible applicationsUse as a topping for muesli, porridge, yogurt, quark or smoothie bowls.For baking into cookies, brownies, muesli bars, granola or breads for intense cocoa flavor and bite.Use in hot and cold drinks such as coffee, cocoa, shakes or smoothies for more aroma and texture.Product specificationCountry of origin: tropical cocoa-growing regions (not specified)Grain size: granulated, crushed, coarse (cocoa nibs)Color: dark brown to brownQuality: organic, raw food, Criollo, approx. 50–52% cocoa butterPackaging unit: bulk goods, bags of approx. 1.05 kg