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

What is it about / Product description

Organic cocoa from fine Criollo cocoa beans from Peru offers aromatic, roasted cocoa nibs with a natural fat content of around 50–52%. The coarsely broken pieces of the cocoa kernel show a dark brown color and a subtle bitterness with delicate sweetness. In the Biova range, this product is aimed at everyone who appreciates unprocessed cocoa in its original form.

Thanks to gentle roasting, the typical aroma spectrum and crunchy texture are largely preserved. The Criollo bean is considered one of the highest-quality cocoa varieties and impresses with a complex, well-balanced flavor profile. Biova ensures controlled organic cultivation and careful selection of the raw material for consistently high quality.

In creative cooking, the cocoa nibs can be used in many ways – whether as a crunchy topping, in muesli or for baking. They add a robust cocoa note to desserts, smoothies and savory recipes and give homemade chocolate extra texture. This makes it easy to integrate Biova organic cocoa into your kitchen for everyday use.

Origin

The 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 harmonious aroma. Biova sources the cocoa from regions where cultivation has been maintained for generations.

Cultivation / Production / Harvest

The cocoa trees are cultivated under controlled organic farming conditions. After harvesting, the beans are fermented, then gently dried and roasted. They are then coarsely broken, creating the characteristic nibs.

Special features

The use of Criollo cocoa beans sets this product apart from many standard cocoas. The natural fat content of 50–52% ensures a full-bodied mouthfeel and a pleasant melting texture during processing. This gives you a premium ingredient for demanding applications.

Differences in origin and processing

Peruvian Criollo cocoa often shows a particularly fine aroma with less pronounced acidity than cocoas from other regions. Roasting and coarse breaking into nibs retain more structure than finely ground powders. This clearly distinguishes these cocoa nibs from heavily processed cocoa products.

Taste & aroma

The nibs have an intense cocoa aroma with slightly nutty and subtly fruity notes. Their taste is robust, aromatic and only mildly bitter, with a natural impression of sweetness. The crunchy texture provides a pronounced bite.

Possible applications

• As a topping for muesli, porridge, yogurt or bowls
• For baking in cookies, brownies, granola or bars
• As an ingredient in smoothies, desserts or homemade chocolate

Product specification

• Country of origin: Peru
• Granulation: coarsely broken nibs
• Color: dark brown
• Fat content: approx. 50–52%
• Product type: Food / cocoa product
• Weight per unit: approx. 1.05 kg