Organic Cacao | Trinitario | Nibs | roasted | 48-50%

What it is / Product description

Biova 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. With a natural fat content of around 48–50%, they are aromatic, crunchy and ideal for professional use in kitchens and manufactories.

Through careful fermentation and gentle roasting, the organic cocoa nibs develop a balanced interplay of fine bitterness, roasted notes and subtle fruity accents. Biova relies on bulk goods of consistent quality, free from added sugar, artificial flavors and preservatives. The granulated / crushed / coarse particle size is specifically designed for larger production volumes and reliable processing properties.

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 with an intense cocoa aroma and a texture that adds structure. Even as a pure snack, Biova’s Trinitario cocoa pieces bring the typical fine cocoa character directly into the jar or bowl.

Origin

The cocoa beans come from Ecuador, a traditional cocoa-growing region with a tropical climate and fertile soils. Constant temperatures and regular rainfall promote the development of complex aromas. The Trinitario variety used is one of the fine flavor cocoas and is known for its delicate, well-balanced flavor profile.

Cultivation / Production / Harvest

The cocoa is grown on organically managed plantations where synthetic pesticides and mineral fertilizers are not used. After harvesting, the beans are carefully fermented, gently dried and then carefully roasted. They are then broken, separated from their shells and processed into coarsely granulated nibs for Biova bulk goods.

Special features

Characteristic is the high cocoa butter content of around 48–50%, which ensures a full-bodied texture and intense aroma. The nibs are offered without added sugar and without flavorings, so that the natural profile of the Trinitario cocoa is in the foreground. As brown, granulated / crushed / coarse bulk goods, they are particularly suitable for bakeries, manufactories, gastronomy and larger production batches.

Differences in origin and processing

Cocoa from Ecuador is known for its aromatic depth and often slightly fruity notes that distinguish it from beans from other growing regions. The combination of Trinitario genetics, regionally typical fermentation and a tailored roasting profile shapes the characteristic taste of these nibs. Targeted processing for Biova creates a balanced ratio of bitterness, acidity and roasted nuances.

Taste & aroma

From 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. The crunchy texture remains clearly perceptible even in mixes such as muesli, granola or bars.

Possible applications

• As a crunchy topping for muesli, porridge, yogurt and smoothie bowls.
• For refining baked goods such as cookies, brownies, granola or cereal bars.
• For homemade chocolate creations, pralines, desserts or as a pure snack.

Product specification

• Country of origin: Ecuador
• Particle size: bulk goods, granulated / crushed / coarse
• Color: brown
• Fat content: approx. 48–50% cocoa butter
• Pack size: approx. 1.05 kg per bag