Organic raw Nacional cacao nibs 50–52% cocoa butter

Product description

Organic cacao from the Ecuadorian Nacional variety is offered here as coarse cacao nibs with an intense, robust cacao profile, brown colour and natural raw character. The nibs are made from gently cracked cacao beans and are ideal for professional use in food and seasoning formulations.

With a natural cocoa butter content of around 50–52%, these raw cacao pieces deliver a rich mouthfeel and a stable texture. Biova relies on organic cultivation and gentle processing to keep the flavour, crunch and quality of this brown bulk ingredient consistently high.

Organic cacao nibs are extremely versatile in use – from muesli, granola and baked goods to desserts and energy bars, as well as smoothies and chocolate recipes. This allows you to integrate organic cacao flexibly into a wide range of concepts and give your products a distinctive, aromatic, chocolatey crunch.

Origin

The cacao beans come from Ecuador, a classic origin for fine flavour cacao with a tropical climate and fertile soils. These conditions support the finely nuanced aroma profile of Nacional cacao, which Biova specifically selects for brown, coarse bulk nibs.

Cultivation / production / harvest

The organic cacao is grown in accordance with organic standards, without synthetic pesticides or artificial fertilisers. After harvest, the beans are carefully fermented and dried before being gently broken and processed into coarse nibs with around 50–52% cocoa butter.

Key features

A defining characteristic is the high, natural cocoa butter content, which provides a full-bodied mouthfeel and pleasant texture. The granulated, cracked particle size makes these cacao nibs particularly suitable for muesli and baking mixes or as a decorative topping in professional food and seasoning applications for Biova customers.

Origin and processing differences

Ecuadorian Nacional cacao is known for its finely balanced, sometimes floral-fruity aroma and stands out from the stronger bulk cacaos of other regions. Biova’s raw, unroasted processing preserves the natural aroma spectrum and a complex, less bitter flavour profile.

Taste & aroma

On the palate, the cacao nibs show an intense, robust cacao flavour with subtle fruity and nutty notes. The aroma is distinctly chocolatey, reminiscent of fermented cacao beans, and pairs particularly well with sweet components in mueslis, baked goods and desserts.

Suggested uses

• As a crunchy topping for muesli, porridge, yoghurt, bowls and desserts
• To refine baked goods, pralines, energy bars and granola mixes
• As an ingredient in smoothies, drinking chocolate and chocolate recipes for artisan producers and foodservice

Product specification

• Country of origin: Ecuador
• Particle size: Granulated / cracked / coarse
• Colour: Brown