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

What is it about / Product description

These organic cocoa nibs come from the traditional Nacional cocoa variety from Ecuador and are gently processed raw. The coarsely granulated pieces have an intense, typically brown cocoa tone and naturally contain around 50–52% cocoa butter. They are ideal for anyone who appreciates the pure taste of cocoa in its original form.

At Biova, great importance is attached to the careful selection of cocoa beans, which are gently broken after fermentation and drying. This largely preserves the valuable components of the raw cocoa and provides you with high-quality bulk goods for professional use. The coarse granulation allows for versatile use – from further processing to direct use as a topping.

In creative cuisine, the organic cocoa nibs can be excellently integrated into muesli, porridge, desserts or baked goods. They also add crunch and an intense aroma to smoothies, energy bars or as a crispy component in chocolate. Thanks to Biova’s practical bulk packaging, the nibs are particularly interesting for manufacturers, the food service industry and anyone who regularly works with raw cocoa.

Origin

The cocoa beans used come from Ecuador, one of the classic countries of origin for high-quality fine cocoa. The tropical climate with plenty of rainfall and fertile soils offers ideal conditions for the Nacional variety. Careful cultivation and harvesting practices result in consistent quality, which is reflected in the fine aroma profile of the nibs.

Cultivation / Production / Harvest

The organic cocoa is grown according to ecological guidelines, without synthetic pesticides or artificial fertilizers. After harvesting, the beans are fermented, dried and then gently broken to produce coarsely granulated nibs. At Biova, attention is paid to keeping processing temperatures as low as possible in order to preserve the raw cocoa profile.

Special features

Characteristic of these nibs is the cocoa butter content of around 50–52%, which ensures a pleasant texture and a full-bodied mouthfeel. The coarse granulation makes them ideal as a granulated ingredient in muesli and baking mixes or as a decorative topping. As bulk goods, they are particularly interesting for commercial users and heavy users.

Differences in origin and processing

Compared to cocoas from other regions, Ecuadorian Nacional cocoa is characterized by a finely nuanced, often floral-fruity aroma profile. The gentle, raw processing also distinguishes these nibs from heavily roasted cocoa products, which usually have a stronger but less complex aroma. This gives you a product that is particularly suitable for high-quality, aroma-focused applications.

Taste & smell

The organic cocoa nibs offer an intense, bitter cocoa taste with subtle fruity and nutty notes, typical of Nacional cocoa. The aroma is strongly chocolatey without being sweet and brings out the natural roast notes of the fermented beans. In combination with sweet ingredients, a balanced, multi-layered flavor profile is created.

Possible applications

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

Product specification

• Country of origin: Ecuador
• Granulation: 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 kg