What is it about / Product descriptionOrganic cocoa from fine Criollo beans is a natural cocoa mass in raw food quality from Peru. The dark brown mass contains around 50–52% cocoa butter and offers an intense, finely nuanced cocoa profile. Biova relies on carefully selected raw materials to preserve the typical characteristics of this high-quality cocoa variety.Thanks to its natural fat content, the raw cocoa mass has a pleasant melt and can be easily tempered, grated or melted directly. The certified organic quality and the absence of sugar, emulsifiers and flavorings make it a pure, versatile ingredient. In this way, Biova particularly supports manufactories, gastronomy and ambitious home kitchens in sophisticated chocolate production.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. This allows intense cocoa aromas to be used in a targeted way and harmoniously combined 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 cocoa beans are cultivated, valued for their fine, aromatic profile. Biova pays attention to transparent origin and consistent raw material quality.Cultivation / Production / HarvestThe cocoa trees are grown according to organic guidelines and tended without synthetic crop protection agents. After harvesting, the beans are carefully fermented, gently dried and then ground into cocoa mass without being strongly heated, in order to maintain raw food quality. Finally, the mass is formed into easy-to-process blocks that can be easily weighed and melted.Special featuresCriollo is one of the finest cocoa varieties and is known for its mild bitterness and delicate variety of aromas. The combination of organic quality, raw processing and a natural fat content of around 50–52% cocoa butter makes Biova cocoa mass particularly versatile. No sugar, emulsifiers or added flavors are used, resulting in a pure cocoa product.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 processing in raw quality differs from heavily roasted cocoa products and leads to a more nuanced flavor profile with less roast character. Regional cultivation conditions in Peru additionally shape the characteristic aroma structure of the cocoa mass.Taste & aromaSensory-wise, 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 roasted sharpness. The natural cocoa butter ensures a pleasant melt and a harmonious texture 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: blockware, ideal for portioning and meltingColor: 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 controlled organic cultivation in Greece. The roasted powder shows a warm, medium to dark brown color and a naturally mild sweetness with a cocoa-like character. It is suitable as a caffeine-free cocoa alternative and adds variety to your creative kitchen.Thanks to gentle roasting, the carob develops a harmonious aroma with light caramel and malt notes, without any disturbing bitter substances. Biova ensures careful processing so that taste, color and solubility remain consistent. The powder is easy to dose, forms few lumps and distributes evenly in doughs and liquids.In everyday use, you can use organic carob flexibly – from baking to beverages. Refine cakes, cookies, muesli, porridge or smoothies and partially reduce the sugar content at the same time. Prepared as a beverage powder with milk or plant-based milk, it creates a pleasantly mild, caffeine-free hot or cold drink with the typical carob-like Biova aroma.OriginThe carob trees for this carob grow in Greece under Mediterranean conditions with plenty of sunshine and 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 reliable 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. This creates a natural food and spice powder that distributes well in doughs and liquids.Special featuresRoasted organic carob powder is characterized by its natural sweetness and cocoa-like taste without caffeine. Compared to unroasted carob, the aroma is fuller and rounder, with distinct caramel notes. Biova relies on even roasting to ensure stable quality and a consistent flavor profile.Differences in origin and processingCarob from Greece is often considered particularly mild and well-balanced, while other origins can sometimes be stronger or more robust. The roasting intensity additionally influences the color, sweetness and aromatic depth of the powder. Thanks to Biova’s controlled processes, a product with reproducible quality is created that can be used reliably in recipes.Taste & smellThe powder has a warm, sweet and slightly caramel-like scent with hints of cocoa and malt. In taste, organic carob is mildly sweet, without noticeable bitter substances, and has a pleasant richness. These sensory properties make it a popular ingredient for beverages, baked goods and 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: GreeceGrain size: fine powderColor: medium to dark brownWeight per unit: 1.0 kgProduct type: Food / spice

What is it about / Product descriptionOrganic cocoa made from fine Criollo cocoa mass is produced in Peru from carefully roasted cocoa beans and processed into convenient drops. The dark brown, glossy pieces contain around 50–52% cocoa butter and are ideal as a base for high-quality chocolate creations. At Biova you receive a natural, intensely aromatic cocoa product for demanding applications in the kitchen and patisserie.Gentle roasting and processing preserve the typical Criollo aroma with fine fruity and nutty nuances. The high fat content ensures a smooth texture when melting and consistent handling in confectionery and bakeries. Biova relies on certified organic quality and transparent sourcing from selected Peruvian growing regions.The drops are easy to portion and melt evenly, making organic cocoa ideal for hot drinks as well as for pralines, desserts and baked goods. Use the cocoa mass pure, in combination with cocoa butter or to refine muesli and porridge. This way you can easily integrate fine Criollo 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. Constant temperatures and sufficient rainfall provide ideal conditions for the delicate Criollo variety. Selected plantations supply the beans, which are then processed into high-quality Biova cocoa mass.Cultivation / Production / HarvestThe organic cocoa is grown in accordance with ecological standards without synthetic pesticides. Ripe cocoa pods are harvested by hand, fermented and gently dried before the beans are roasted, ground and formed into drops. Filling is done in practical 1 kg units, ideal for gastronomy, manufacturers and ambitious home bakers.Special featuresThe use of the fine Criollo variety gives the cocoa mass an especially delicate, complex aroma and a harmonious bitterness. The fat content of 50–52% ensures a balanced ratio of cocoa solids to cocoa butter and supports clean melting behavior. The handy drop form makes weighing and dosing easier compared to block products.Differences in origin and processingPeruvian Criollo cocoa is considered milder and more aromatically complex than bulk cocoa from other regions. The combination of organic cultivation, targeted roasting and careful grinding has a positive effect on texture and melt. This makes Biova cocoa mass particularly suitable for fine confectionery, patisserie and premium baked goods.Taste & aromaIn sensory terms, the organic cocoa shows an intense yet well-balanced cocoa note with subtle fruity and nutty hints. The aroma is warm, chocolaty and lightly roasted, without intrusive acidity. 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 chocolateUse in pralines, ganache, mousse, fillings and dessertsUse in baking cakes, brownies, cookies and barsProduct specificationCountry of origin: PeruForm: Drops / piecesColor: dark brownFat content: approx. 50–52%Weight per unit: 1.0 kgProduct type: Organic cocoa mass, roasted

What is it about / 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 of the cocoa kernel combine a subtle bitter note with delicate sweetness and a pronounced cocoa aroma. This gives you an original form of cocoa that clearly differs from heavily processed products.Thanks to gentle roasting, the complex spectrum of aromas and the crunchy texture of the nibs are largely preserved. The Criollo variety is considered one of the highest-quality types of cocoa and stands for a particularly harmonious flavour profile. Biova relies on certified organic cultivation and careful selection of the raw materials to ensure consistently high and reliable product quality.In the kitchen, the cocoa nibs can be used in many ways – as a crunchy topping, in muesli or for baking. They add a tart cocoa note to desserts, smoothies and savoury recipes and give homemade chocolate extra texture. This way you can easily and conveniently integrate Biova organic cocoa into your moments of indulgence.OriginThe Criollo cocoa beans come from Peru, a traditional cocoa-growing region with a tropical climate and nutrient-rich soils. High altitudes and consistent rainfall promote a well-balanced aroma and a fine acidity structure. Biova sources the cocoa from regions where cultivation has been maintained for generations and expertise is continuously passed on.Cultivation / Production / HarvestThe cocoa trees are grown under controlled organic cultivation, without synthetic crop protection agents. After harvesting, the beans are carefully fermented before being gently dried and roasted. The kernels are then coarsely broken to produce the characteristic cocoa 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. This gives you a premium ingredient that is particularly suitable for demanding baking and confectionery applications.Differences in origin and processingPeruvian Criollo cocoa often shows a particularly fine, less acid-forward aroma compared to cocoas from other regions. Roasting and coarsely breaking into nibs preserve more structure and bite than finely ground powders or heavily defatted products. This clearly distinguishes these roasted cocoa nibs from industrially processed cocoa products.Taste & aromaThe nibs have an intense cocoa fragrance with slightly nutty and subtly fruity notes. On the palate they are tart, aromatic and only mildly bitter, accompanied by a natural impression of sweetness. The crunchy texture provides a pronounced bite and gives dishes additional crunch.Possible applicationsAs a topping for muesli, porridge, yoghurt or bowlsFor baking in cookies, brownies, granola or barsAs an ingredient in smoothies, desserts or homemade chocolateProduct specificationCountry of origin: PeruGrain size: coarsely broken nibsColour: dark brownFat content: approx. 50–52%Product type: Food / cocoa productWeight per unit: approx. 1.05 kg

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 come from selected countries of origin such as the Dominican Republic, Peru, Madagascar, Sierra Leone and Ghana. They impress with an intense cocoa note, dark brown colour and a crunchy bite for creative applications.Gentle roasting at Biova highlights the characteristic aromas of the organic cocoa and combines them into a harmonious blend. The nibs naturally contain cocoa butter, which gives them a pleasant richness and good processability. The combination of different origins ensures a consistently high-quality, certified organic product.In muesli, porridge or as a topping for yoghurt and smoothie bowls, the cocoa nibs add structure and an intense cocoa experience to your everyday life. Organic cocoa nibs can also be used in many ways for baking, in granola, pralines or homemade chocolate. This way you can easily integrate aromatic cocoa from Biova into sweet and savoury recipe ideas.OriginThe cocoa beans for this blend come from the Dominican Republic, Peru, Madagascar, Sierra Leone and Ghana. In these tropical regions, warm temperatures, high humidity and nutrient-rich soils promote slow ripening of the fruit. The mix of origins creates a multi-layered aroma profile ranging from fruity to earthy and tart.Cultivation / Production / HarvestThe organic cocoa is predominantly grown in mixed cultures under shade trees, which protect the plants and ensure an even supply of nutrients. After harvesting, the beans ferment for several days and are then gently dried to develop typical cocoa aromas. Biova roasts the beans in a controlled manner, breaks them and removes the shells – resulting in pure, roasted cocoa nibs.Special featuresThe blend combines the sensory strengths of different cocoa origins into a well-balanced overall profile. With a cocoa butter content of 50–52%, the nibs have a stable fat structure that convinces both on their own as a snack and in recipes. The coarse granulation provides bite and makes the nibs ideal for deliberately accentuating texture and aroma.Differences in origin and processingBeans from the Dominican Republic and Peru often contribute fruity notes, while cocoa from Ghana and Sierra Leone tends to be classically chocolatey and robust. Madagascan cocoa complements the profile with fine acidic highlights and complex nuances. Thanks to the carefully adjusted roasting at Biova, these characteristics are brought together into a blend that can be used in many different ways.Taste & aromaThe roasted cocoa nibs have an intense cocoa aroma with subtle roasted and nutty notes. In terms of taste, they are bitter-chocolatey with slightly fruity and occasionally nutty nuances, depending on the respective bean origin. The crunchy texture creates an exciting contrast to creamy components such as yoghurt, desserts or doughs.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, GhanaGranulation: coarsely broken, roasted cocoa nibsColour: dark brownRoast level: gently roastedCocoa butter content: approx. 50–52%Product type: organic cocoa nibs, food/spicePackaging unit: 1.0 kg bag

What it is / 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. The raw cocoa pieces naturally contain around 50–52% cocoa butter and are suitable as a high-quality raw material for foods, spice blends and chocolate creations. These cocoa nibs provide you with an authentic base for creative recipes in professional use.At Biova, the focus is on selecting organically grown beans and gentle processing. After fermentation and drying, the beans are only broken, resulting in a granulated, crushed particle size with a high proportion of valuable components. Offered as brown bulk goods, the nibs are tailored to the requirements of manufactories, gastronomy and processing companies.In use, organic cocoa nibs can be used in many ways – from muesli and granola to baked goods, desserts, energy bars and smoothies. As a topping for bowls or porridge, they also add crunch and an aromatic, chocolatey profile. This allows you to integrate organic cocoa flexibly into a wide variety of applications and give your products a distinctive texture.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 support the finely nuanced aroma profile of Nacional cocoa. Many years of cultivation experience result in consistent quality, which Biova specifically uses for its bulk goods.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 into coarse nibs. Biova pays attention to low processing temperatures in order to preserve the character of raw cocoa and the natural cocoa butter content of 50–52% as well as possible.Special featuresCharacteristic is the high, natural cocoa butter content, which ensures a full-bodied mouthfeel and a pleasant texture. The granulated, crushed particle size makes the brown nibs ideal for muesli and baking mixes or as a decorative topping. As bulk goods in the food and spice sector, they are particularly interesting for commercial high-volume users.Differences in origin and processingEcuadorian Nacional cocoa is known for its finely balanced, sometimes floral-fruity aroma, which sets it apart from the stronger bulk cocoas of other regions. The raw, unroasted processing results in a complex flavor profile that is less bitterly roasted. This makes these nibs particularly suitable for applications in which the natural aroma spectrum of the cocoa is meant to be in the foreground.Taste & aromaSensorially, the nibs show an intense, tart cocoa taste with subtle fruity and nutty notes. The aroma is distinctly chocolatey without being sweet and is reminiscent of fermented cocoa beans with light roasted notes. In combination with sweet components, a balanced, multi-layered flavor profile is created.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 goodsWeight 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 impress with an intense, slightly bitter cocoa flavor and fine nut and fruit notes. They appeal to everyone who appreciates the unadulterated character of cocoa and values certified organic quality.Thanks to careful processing, the valuable ingredients are largely preserved. The unsweetened nibs are high in fiber, contain around 50–54% cocoa butter and are ideal for a purist, consciously selected diet. As brown bulk goods in kilogram units, Biova offers a practical solution for manufacturers, the food service industry and ambitious home bakers.In creative cooking, organic cocoa nibs can be used in many ways – whether as a crunchy topping, as an ingredient in baking recipes or in homemade muesli mixes. Cocoa nibs also add texture and an intense cocoa profile to smoothies, energy balls or desserts. This allows you to easily integrate high-quality organic cocoa from Biova into your everyday life.OriginThe cocoa nibs come from Ecuador, one of the classic countries of origin for high-quality Nacional cocoa. Tropical climate, abundant rainfall and fertile soils promote a complex aroma profile with fine fruit and nut notes. Biova relies on carefully selected raw materials from certified organic cultivation.Cultivation / Production / HarvestThe cocoa trees grow in mixed cultures under shade trees and are harvested by hand when ripe. After opening the pods, the beans are fermented and dried before being gently roasted. They are then broken, separated from the shells and packed as coarsely granulated organic cocoa nibs.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 is ideal as a topping or mix-in ingredient. As brown bulk goods in the kilogram range, the nibs are particularly interesting for commercial users 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 emphasizes both fruity and nutty aromas without over-roasting the cocoa. Compared to unroasted nibs, the aromas appear rounder, more intense and more balanced in sensory terms.Taste & aromaThe nibs have an intense aroma of dark cocoa with light roasted and nutty notes. On the palate they are strong, bitter and subtly fruity, with a long-lasting cocoa finish. The coarse, brown structure provides a pleasant bite and makes them an exciting ingredient for sweet and savory dishes.Possible applicationsAs a crunchy topping for muesli, porridge, yogurt 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 / coarseColor: brownPackaging unit: 1.05 kg bulk goodsCocoa butter content: approx. 50–54%

What is it about / Product descriptionOrganic cocoa from Ecuador consists of carefully 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 drinks. As high-quality bulk goods, the raw cocoa is ideal for manufactories, bakeries and ambitious chocolatiers.Thanks to the gentle roasting at Biova, the typical aromas of Nacional cocoa remain clearly recognizable. The high cocoa butter content supports a creamy texture in cocoa mass, praline fillings and spreads and makes it easier to grind the whole chunks. Uniform particle size and controlled organic cultivation ensure consistent quality from batch to batch.In your production, the organic cocoa beans can be used flexibly – from pure snack applications to fine further processing. You can roughly chop the beans, grind them finely or use them directly in muesli, baked goods and hot drinks. This way, with organic cocoa from Biova you retain full 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 cocoas. The tropical climate with constant temperatures and regular rainfall enables even ripening of the cocoa fruits. Selected growing regions and certified organic cultivation ensure a consistent raw material quality for Biova.Cultivation / Production / HarvestThe cocoa is cultivated according to organic guidelines without synthetic pesticides or mineral fertilizers. After harvesting, the fruits are opened, the beans are fermented and gently dried before being roasted for Biova. The whole beans are then filled as brown 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 worldwide. The beans are deliberately offered as whole kernels to allow maximum flexibility from coarse crushing to fine grinding. The natural fat content of around 50–54% supports smooth processing in chocolates, fillings and cocoa-based masses.Differences in origin and processingEcuadorian Nacional cocoa differs significantly from mass cocoas of other origins through fine, sometimes floral and fruity notes. The moderately intense roasting at Biova is designed to emphasize these nuances without overpowering them. The result is a raw material that shows a clear sensory signature both as a pure snack and in sophisticated recipes.Taste & aromaSensory-wise, the beans offer 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. Depending on the degree of grinding and the recipe, individual nuances can be specifically highlighted or integrated into complex chocolate and dessert creations.Possible applicationsUse whole or chopped cocoa beans in muesli, porridge, yogurt or 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 drinks.Product specificationCountry of origin: EcuadorParticle 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 manufactory

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 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, the 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 food service and artisan production.OriginThe cocoa beans for these Biova nibs come from Ecuador, a traditional cocoa-growing region with a tropical climate and fertile soils. Constant temperatures and regular rainfall promote complex aromas and high fine-cocoa quality.Cultivation / Production / HarvestThe organic cocoa is grown on ecologically 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 with a granulated / crushed / coarse particle size 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 & aromaFrom a sensory perspective, the organic cocoa 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 cereal bars.For homemade chocolates, pralines, desserts or as a pure snack in food service and artisan production.Product specificationCountry of origin: EcuadorGranulation: bulk goods, granulated / crushed / coarseColor: brownFat content: approx. 48–50% cocoa butterPack size: approx. 1.05 kg per pouch

What it is / Product descriptionOrganic Trinitario cocoa from Ecuador consists of whole, raw cocoa beans with a natural fat content of around 50–52%. The unpeeled beans show an intense cocoa brown and are ideal as a base product for high-quality chocolate and cocoa specialities. With this natural ingredient, Biova offers a solid basis for professional applications and creative recipe ideas.Thanks to controlled organic cultivation, careful fermentation and gentle drying, the typical aroma profile of this fine cocoa is largely preserved. The bulk quality is designed for consistent raw cocoa characteristics and is therefore particularly interesting for manufactories, gastronomy and ambitious hobby chocolatiers. Chunks or whole beans allow you to precisely adapt roasting, grind size and recipe to the intended use.Whether for bean-to-bar chocolate, desserts or as a basis for cocoa nibs and powder – organic cocoa in bean form can be used in many ways. You determine the roasting profile and intensity yourself and tailor the cocoa specifically to your products. This results in individual creations that reflect the original character of the raw cocoa from Ecuador and Biova’s quality philosophy.OriginThe Trinitario cocoa beans come from Ecuador, a traditional cocoa-growing region with a tropical climate, high humidity and nutrient-rich soils. These conditions promote even growth of the cocoa trees and a complex aroma spectrum. Biova works with selected partners who focus on certified organic quality and transparent origin.Cultivation / Production / HarvestThe cocoa trees are cultivated according to organic guidelines without synthetic pesticides or mineral fertilisers. After harvesting, the fruits are opened, the beans fermented and gently dried before being cleaned and selected. They are then packed as bulk goods, with around 1.05 kg including packaging provided per kilogram of product.Special featuresTrinitario is considered a fine cocoa that combines characteristics of Criollo and Forastero cocoa and thus offers a balanced, aromatic profile. The beans are delivered raw and unpeeled as chunks or whole beans, allowing you to control the entire processing process yourself. In combination with Biova’s bulk / retail variants, this product is particularly suitable for businesses that require consistent quality in larger quantities.Differences in origin and processingDepending on the region within Ecuador, subtle differences in fruitiness, acidity and bitterness may occur. Fermentation time, drying and storage additionally influence the sensory properties of the raw cocoa. By receiving the product as whole beans, you retain control over the later roasting profile and can precisely adapt the flavour to your recipes.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 often appear, underlining the fine cocoa character. When opening the packaging, an intense, cocoa-typical scent unfolds, reminiscent of high-quality chocolate specialities.Possible applicationsProduction of your own bean-to-bar chocolate from whole cocoa beansUse in desserts, pralines, granola, muesli or energy barsProcessing into cocoa nibs or powder for drinking chocolate, smoothies and baked goodsProduct specificationCountry of origin: EcuadorGrain size: chunks / whole beansColour: typical cocoa brownForm: whole cocoa beans, bulk goodsRaw cocoa fat content: approx. 50–52%Weight per unit: approx. 1.05 kg per kg of productBrand: Biova

What is it about / Product descriptionBiova organic cocoa is a finely ground, roasted cocoa powder from the Dominican Republic with a fat content of 20–24%. The uniformly brown powder with a fine / flaky grain dissolves very well in liquids and doughs. This creates an intense, full-bodied cocoa note for demanding applications in the kitchen and bakery.Thanks to partial defatting, this organic cocoa powder offers a well-balanced compromise between robust flavor and good processability. Stable Biova quality, gentle roasting and the homogeneous structure make it ideal for bulk / retail variants and professional processors. Reliable dosing is also a clear advantage for ambitious home bakers.In practice, the organic cocoa is excellently suited for drinking chocolate, baked goods, desserts and muesli mixes. The powder is easy to stir in, colors doughs and creams an even brown and provides a rounded, chocolaty aroma. This way, the food service industry, manufacturers and private households alike benefit from a versatile organic cocoa powder.OriginThe cocoa beans come from the Dominican Republic, where the tropical climate and fertile soils offer optimal 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 end-consumer variants.Special featuresDefatting to 20–24% fat makes the cocoa powder particularly easy to dose and versatile in use. The fine / flaky grain ensures good solubility and even distribution in doughs, beverages and dry mixes. As bulk goods, the organic cocoa is of interest for bakeries, food service, 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 used by Biova combines different lots to achieve a balanced, reproducible cocoa profile. Fermentation time, roasting degree and level of defatting influence the color, solubility and intensity of the powder.Taste & aromaThe cocoa powder has a pleasantly chocolaty aroma with subtle roasted notes. On the palate it 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 RepublicGrain 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 warm and cold liquids and is suitable as an aromatic base for drinks, desserts and baked goods. Developed in proven Biova quality, this bulk product is aimed at both professional users and demanding home kitchens.Due to the strong de-oiling, the organic cocoa offers an intense cocoa taste with a reduced fat content and can be dosed precisely. Careful roasting and grinding ensure a homogeneous, free-flowing structure that supports an even mixing result. The low-cadmium standard and controlled organic quality underline the premium character of the Biova range.In use, the organic cocoa proves to be particularly versatile – from classic hot chocolate to baking cocoa for cakes, brownies and cookies through to creams and ice cream. The powder harmonises with sugar, milk or plant-based drinks and also refines porridge, smoothies or muesli. This gives your recipes a full-bodied, chocolatey note while benefiting from the advantages of a professional cocoa powder.OriginThe cocoa beans come from the Dominican Republic, an established cocoa-growing region with a tropical climate and nutrient-rich soils. Warmth, high humidity and regular rainfall promote a rounded, chocolatey aroma profile. Biova relies on selected lots to ensure consistent quality of the brown bulk product.Cultivation / Production / HarvestThe cocoa trees are cultivated according to organic guidelines, without synthetic pesticides. After harvesting, the beans are fermented, gently dried, then roasted and ground into a fine powder. Strong de-oiling to 10–12% fat results in a cocoa powder with a fine to flaky structure that can be easily dosed for gastronomy, manufacturers and bulk users.Special featuresCharacteristic is the strongly reduced fat content combined with a robust cocoa aroma and very good solubility. The fine, brown granulation makes it easier to stir into doughs, creams and drinks without forming heavy lumps. As Biova bulk product with low-cadmium specification, the product is designed for larger processing volumes and is still practical for use in the home kitchen.Differences in origin and processingCocoa from the Dominican Republic often shows a balanced, chocolatey profile with subtle fruity notes. Fermentation, degree of roasting and de-oiling shape the taste, colour and solubility of the cocoa powder. Thanks to targeted strong de-oiling and coordinated roasting, this product has a clearly defined, easily controllable flavour profile compared to less de-oiled or differently roasted variants.Taste & aromaFrom a sensory perspective, the cocoa powder impresses with a strong, classic chocolate taste and a slight, variety-typical bitterness. Roasting brings out warm, nutty and slightly malty notes without being overpowering. The aroma is intensely cocoa-typical and already gives baked goods and drinks a pleasant chocolate scent during preparation.Possible applicationsPreparation of hot chocolate or drinking cocoa 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 RepublicGranulation: fine / flakyColour: brownProcessing: roasted, ground, strongly de-oiled 10–12% fat, low cadmium < 0.6 mg/kgProduct type: Food / spice, bulk productWeight per unit: approx. 1.05 kg per pack

What is it about / Product descriptionOrganic cocoa from fine Criollo beans from Peru offers an intensely aromatic, finely ground cocoa powder with a delicately tart note. The brown, fine to flaky structure dissolves very well in liquids and is ideal for high-quality chocolate and cocoa creations. At Biova you receive this strongly de-oiled raw cocoa with a fat content of 10–12% as practical bulk goods in the kilogram range.Thanks to gentle raw-food processing, the typical aromas of the Criollo cocoa beans are preserved in the best possible way. The strongly de-oiled organic cocoa is particularly economical, easy to dose and enables an intense cocoa colour with a comparatively low fat content. Biova relies on certified organic quality and carefully selected batches to ensure consistently high product quality.Whether for drinking chocolate, desserts or baking – this cocoa powder can be used in many ways and gives both sweet and more savoury recipes a fine cocoa depth. In smoothies, muesli or porridge, the organic cocoa provides an aromatic, chocolatey note. It is also an interesting ingredient for creative cuisine, for example in sauces or spice blends, for professional users and demanding households.OriginThe Criollo cocoa beans come from Peru, a traditional cocoa-growing region with a tropical climate and fertile soils. Altitude, even rainfall and warm temperatures promote slow ripening of the cocoa fruit and form the basis for the aromatic quality of this raw cocoa.Cultivation / Production / HarvestThe cocoa is grown under certified organic conditions, predominantly in smallholder structures. After harvesting, the beans are fermented, gently dried, milled into raw cocoa and then strongly de-oiled (10–12% fat) to obtain a fine, easily soluble powder for bulk and large-scale consumers.Special featuresCriollo is considered one of the finest cocoa varieties with a well-balanced aroma profile. Biova’s strongly de-oiled organic cocoa combines this sensory quality with a light, powdery texture that is easy to dose and mix homogeneously. Colour, granulation and solubility are tailored to professional applications in food and spice formulations.Differences in origin and processingPeruvian Criollo cocoa is characterised, compared to other origins, by mild bitterness and complex aromas. The strong de-oiling distinguishes this product from full-fat cocoa powders and results in a drier, more intense powder, while raw processing at moderate temperatures preserves the natural flavour nuances as well as possible.Taste & aromaThe cocoa powder shows an intense, typically chocolatey aroma with delicate bitterness as well as subtle nutty and slightly fruity notes. Its aroma is full, warm and inviting without being overly sweet, and it develops a rounded cocoa flavour in drinks and dishes that combines well with sweetness, 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 or creative spice blendsProduct specificationCountry of origin: PeruGranulation: Fine / flakyColour: BrownFat content: strongly de-oiled, 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 fine Criollo variety is offered here as whole, raw cocoa beans in bulk. The brown beans have a natural cocoa butter content of around 50–52% and are ideal as a high-quality raw cocoa base. At Biova you receive a natural product for professional use in manufacturing, gastronomy and confectionery.Gentle drying and careful selection largely preserve the typical aroma spectrum of the Criollo cocoa beans. The homogeneous particle size as chunks or whole beans enables precise further processing – from roasting and breaking to producing your own cocoa mass. Biova places great value on consistent quality, clean batch management and a reliable raw material base.In creative cuisine, organic Criollo cocoa beans can be used in many ways: for bean-to-bar chocolate, fine patisserie or aromatic cocoa drinks. Depending on your needs, you can use the beans plain, roasted or ground and thus precisely control the desired aroma profile. This makes them a flexible basis for individual cocoa recipes on both a small and larger scale.OriginThe Criollo cocoa beans come from traditional cocoa-growing regions in tropical areas where cocoa has been cultivated for generations. The plants grow mainly in the shade of taller trees, which supports the slow ripening of the cocoa pods. When selecting origins, Biova pays attention to stable quality and traceable supply chains.Cultivation / Production / HarvestThe organic cocoa is grown according to ecological guidelines, without synthetic pesticides or mineral fertilizers. Ripe cocoa pods are harvested by hand, opened and the beans carefully selected. They are then gently dried and packed as whole, raw beans in practical bulk units.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 the degree of roasting and further processing are entirely in your hands. In combination with their brown color, uniform particle size and around 50–52% cocoa butter, they are particularly interesting for Biova customers from the artisan and gastronomy sectors.Differences in origin and processingDepending on the region of origin, the fruitiness, bitterness and acidity of the cocoa beans can differ significantly. The duration and temperature of drying also influence the later aroma profile and texture of the raw cocoa. By receiving them as whole beans, you retain maximum control over roasting, grind size and further 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, complemented by subtle floral nuances. By roasting them yourself, you can individually develop the desired intensity and depth of flavor.Possible applicationsProduction of your own bean-to-bar chocolates from whole 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 specifiedParticle size: chunks / whole beans, bulkColor: brownRaw cocoa content: 100% whole beansCocoa butter content: approx. 50–52%Weight per unit: approx. 1.05 kg per kg bulk unit

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