Organic cocoa | blend | nibs | raw | 50-52%

What is it about / Product description

Biova 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.

Origin

The 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 / Harvest

The 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 features

Characteristic 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 processing

The 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 & aroma

The 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 applications

• As a crunchy topping for muesli, porridge, yogurt or bowls
• For refining pastries, bars, pralines and desserts
• As an ingredient in smoothies, shakes or homemade chocolate creations

Product specification

• Country of origin: Dominican Republic, Peru
• Granulation: granulated / crushed / coarse
• Color: brown
• Fat content: approx. 50–52% cocoa butter
• Weight per unit: approx. 1.05 kg per kg of goods