Organic Raw Criollo Cacao Nibs 50–52% Cocoa Butter

Product description

At Biova, premium organic cacao from fine Criollo beans is offered as coarsely crushed cacao nibs in raw quality. The dark brown cacao pieces deliver an intense, naturally chocolatey character with delicate fruity and slightly floral notes.

Gentle processing helps preserve the typical components of cacao, including its natural cocoa butter content of around 50–52%. The unsweetened nibs contain no added flavourings and, thanks to their bulk format, are suitable both for home storage and for use in artisan production and foodservice.

In muesli, porridge, yoghurt or smoothie bowls, these organic cacao nibs add crunch and a pronounced cacao flavour. They are also highly versatile in baked goods, bars, desserts or as a topping on coffee and cacao drinks, and complement the Biova range of premium baking ingredients.

Origin

The Criollo cacao beans used come from certified organic cultivation in traditional cacao-growing regions with a tropical climate. Constant warmth, high humidity and nutrient-rich soils support a complex aroma profile and consistent raw material quality.

Cultivation / production / harvest

The cacao trees are grown according to organic farming standards, without synthetic pesticides or readily soluble mineral fertilisers. After harvesting, the beans are fermented and gently dried before being coarsely broken and packed as granulated, crushed nibs in kilo units as Biova bulk goods.

Key features

Criollo is one of the finest cacao varieties and is known for its delicate, multi-layered aroma. The nibs are not further processed into cocoa mass but remain as coarse pieces with a natural cocoa butter content of approx. 50–52%, adding structure and bite to a wide range of recipes.

Differences in origin and processing

Depending on the growing region, Criollo beans show different nuances ranging from fruity to nutty. Fermentation time, drying and the coarse crushing at Biova influence flavour depth and create a balanced profile between bitterness, acidity and natural cacao sweetness.

Taste & aroma

On the palate, the cacao nibs offer a robust, slightly bitter chocolatey cacao flavour with fine fruity and subtly floral notes. Their crunchy, firm texture provides a pronounced bite, while the aroma is reminiscent of dark chocolate, roasted cacao beans and gentle nutty tones.

Suggested uses

• Use as a topping for muesli, porridge, yoghurt, quark or smoothie bowls.
• Fold into cookies, brownies, granola bars, granola or breads for intense cacao flavour and crunch.
• Add to hot and cold drinks such as coffee, hot chocolate, shakes or smoothies for extra flavour and texture.

Product specification

• Country of origin: tropical cacao-growing regions (not specified)
• Grain size: granulated, crushed, coarse (cacao nibs)
• Colour: dark brown to brown
• Quality: organic, raw, Criollo, approx. 50–52% cocoa butter
• Packaging: bulk goods, bags of approx. 1.05 kg