Organic cocoa beans | whole | raw

What is it about / Product description

Organic 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.

Origin

The 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 / Harvest

The 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 features

Criollo 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 processing

Depending 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 & aroma

The 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 applications

• Production of your own bean-to-bar chocolates from whole cocoa beans
• Use in patisserie and confectionery for pralines, ganaches and dessert components
• Processing into cocoa drinks, smoothies or as a topping after crushing

Product specification

• Country of origin: not specified
• Particle size: chunks / whole beans, bulk
• Color: brown
• Raw cocoa content: 100% whole beans
• Cocoa butter content: approx. 50–52%
• Weight per unit: approx. 1.05 kg per kg bulk unit