Organic Nacional Cacao Nibs Roasted 50–54%

Product description

Organic cacao from Ecuador in the form of coarsely crushed cacao nibs brings the characteristic Nacional cacao with its intense, slightly bitter aroma straight into your kitchen. The brown pieces of pure cacao beans are gently roasted at Biova and retain their natural cocoa butter content of around 50–54%.

Careful processing preserves most of the valuable components, while the high cocoa butter content delivers a rich, full-bodied mouthfeel. Unsweetened and high in fibre, these nibs are ideal both for health-conscious home cooking and for use in artisan production and foodservice.

In creative cooking, organic cacao nibs are extremely versatile – use them as a crunchy topping, in muesli or in baking recipes. This makes it easy to incorporate Biova’s roasted cacao nibs into smoothies, energy balls, desserts and even savoury dishes.

Origin

These cacao nibs come from Ecuador, a traditional origin for premium Nacional cacao. Tropical climate, abundant rainfall and nutrient-rich soils support a complex flavour profile that Biova selects specifically for its organic quality.

Cultivation / production / harvest

The cacao trees grow in mixed-crop systems under shade trees and are harvested by hand when ripe. After fermentation and drying, the beans are gently roasted, cracked, separated from their shells and packed as coarsely granulated nibs.

Special features

A key characteristic is the high cocoa butter content of about 50–54%, which creates a smooth, rounded texture. The granulated, crushed particle size delivers a pronounced crunch and makes this brown bulk product particularly attractive for professional users and heavy users.

Differences in origin and processing

Nacional cacao from Ecuador is known for its fine, aromatic profile and clearly stands out from standard bulk cocoas. The roast profile chosen by Biova highlights fruity and nutty notes without over-roasting, so compared to raw nibs the flavour comes across as rounder and more intense.

Taste & aroma

The nibs have an intense dark cacao aroma with subtle roasted and nutty notes. On the palate they are robust, bitter and delicately fruity, with a long-lasting cacao finish and a pleasant bite thanks to their coarse structure.

Suggested uses

• As a crunchy topping for muesli, porridge, yoghurt or smoothie bowls.
• Baked into cookies, brownies, granola, bars or banana bread.
• As a flavourful ingredient in desserts, praline fillings, energy balls or homemade muesli mixes.

Product specification

• Country of origin: Ecuador
• Particle size: granulated / crushed / coarse
• Colour: brown