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

What it is / Product description

Discover organic cocoa from Biova in the form of carefully roasted cocoa nibs with a cocoa butter content of 50–52%. The coarsely broken pieces of cocoa beans come from selected origins such as the Dominican Republic, Peru, Madagascar, Sierra Leone and Ghana. They impress with an intense cocoa flavor, dark brown color and a crunchy texture for creative applications.

Gentle roasting at Biova highlights the natural aromas of the organic cocoa and creates a balanced profile between robust cocoa notes and fine roasting nuances. The nibs naturally contain cocoa butter, which gives them a pleasant richness and good workability. The harmoniously balanced blend offers consistent quality from controlled organic sources.

In muesli, porridge, smoothie bowls or as a topping for desserts, the cocoa nibs add structure and an intense cocoa experience to your recipes. They can also be used flexibly in the bakery, in pralines, granola or homemade chocolate. This way you can easily integrate high-quality cocoa from Biova into your everyday life.

Origin

The cocoa beans for this blend come from the Dominican Republic, Peru, Madagascar, Sierra Leone and Ghana. In these tropical growing regions, warm temperatures, high humidity and nutrient-rich soils provide optimal conditions. The combination of different origins results in a multi-layered aroma profile ranging from fruity to earthy and robust.

Cultivation / Production / Harvest

The organic cocoa is cultivated in mixed crops under shade trees, allowing it to ripen slowly and evenly. After harvesting, the beans are fermented and gently dried to develop typical cocoa aromas. Biova then roasts the beans in a controlled process, breaks them and removes the shells – resulting in pure, roasted cocoa nibs.

Special features

The blend combines the strengths of different cocoa origins into a harmonious overall profile. With a cocoa butter content of 50–52%, the nibs have a balanced fat structure for pure enjoyment and further processing. The coarse grind provides a pleasant bite and makes the nibs ideal for texture and aroma in many recipes.

Differences in origin and processing

Beans from the Dominican Republic and Peru often show fruit-forward notes, while cocoa from Ghana and Sierra Leone tends to be robust and classically chocolatey. Madagascan cocoa can contribute additional fine acidity and complex aromas. Through carefully adjusted roasting at Biova, these differences are brought together into a blend that is easy to use.

Taste & aroma

The roasted cocoa nibs have an intense cocoa aroma with subtle roasted and nutty notes. In terms of taste, they are robust and chocolatey with slightly fruity and occasionally nutty nuances, depending on the bean origin. The crunchy texture creates an exciting contrast to creamy components such as yogurt, desserts or doughs.

Possible applications

• As a crunchy topping for muesli, porridge, yogurt or smoothie bowls
• For refining baked goods such as cookies, brownies, cakes or granola
• As an aromatic ingredient in pralines, chocolate bars, ice cream or desserts

Product specification

• Country of origin: Dominican Republic, Peru, Madagascar, Sierra Leone, Ghana
• Grind size: coarsely broken cocoa nibs
• Color: dark brown
• Roast level: gently roasted
• Cocoa butter content: approx. 50–52%
• Product type: organic cocoa nibs, food/spice
• Packaging unit: 1.0 kg bag