Organic cocoa | Nacional | Nibs | raw | 50-52%

What it is / Product description

Organic cocoa in the form of coarsely granulated nibs from the traditional Nacional variety from Ecuador offers an intense, tart cocoa profile with a brown color. The raw cocoa pieces naturally contain around 50–52% cocoa butter and are suitable as a high-quality raw material for foods, spice blends and chocolate creations. These cocoa nibs provide you with an authentic base for creative recipes in professional use.

At Biova, the focus is on selecting organically grown beans and gentle processing. After fermentation and drying, the beans are only broken, resulting in a granulated, crushed particle size with a high proportion of valuable components. Offered as brown bulk goods, the nibs are tailored to the requirements of manufactories, gastronomy and processing companies.

In use, organic cocoa nibs can be used in many ways – from muesli and granola to baked goods, desserts, energy bars and smoothies. As a topping for bowls or porridge, they also add crunch and an aromatic, chocolatey profile. This allows you to integrate organic cocoa flexibly into a wide variety of applications and give your products a distinctive texture.

Origin

The cocoa beans come from Ecuador, a classic country of origin for fine cocoa with a tropical climate, abundant rainfall and fertile soils. These conditions support the finely nuanced aroma profile of Nacional cocoa. Many years of cultivation experience result in consistent quality, which Biova specifically uses for its bulk goods.

Cultivation / Production / Harvest

The cocoa is grown according to organic guidelines, without synthetic pesticides or artificial fertilizers. After harvesting, the beans are carefully fermented and dried before being gently broken into coarse nibs. Biova pays attention to low processing temperatures in order to preserve the character of raw cocoa and the natural cocoa butter content of 50–52% as well as possible.

Special features

Characteristic is the high, natural cocoa butter content, which ensures a full-bodied mouthfeel and a pleasant texture. The granulated, crushed particle size makes the brown nibs ideal for muesli and baking mixes or as a decorative topping. As bulk goods in the food and spice sector, they are particularly interesting for commercial high-volume users.

Differences in origin and processing

Ecuadorian Nacional cocoa is known for its finely balanced, sometimes floral-fruity aroma, which sets it apart from the stronger bulk cocoas of other regions. The raw, unroasted processing results in a complex flavor profile that is less bitterly roasted. This makes these nibs particularly suitable for applications in which the natural aroma spectrum of the cocoa is meant to be in the foreground.

Taste & aroma

Sensorially, the nibs show an intense, tart cocoa taste with subtle fruity and nutty notes. The aroma is distinctly chocolatey without being sweet and is reminiscent of fermented cocoa beans with light roasted notes. In combination with sweet components, a balanced, multi-layered flavor profile is created.

Possible applications

• As a crunchy topping for muesli, porridge, yogurt, bowls and desserts
• For refining baked goods, pralines, energy bars and granola mixes
• As an ingredient in smoothies, drinking chocolate and chocolate recipes in manufactories

Product specification

• Country of origin: Ecuador
• Particle size: Granulated / crushed / coarse
• Color: Brown
• Processing: Raw, approx. 50–52% cocoa butter
• Product type: Food / spice, bulk goods
• Weight per unit: approx. 1.05 kg per unit