Roasted Cacao Nibs
Roasted Cacao Nibs
The primary ingredient in chocolate is also a highly nutritious superfood.
Roasted cacao nibs from the Philippines are a popular and delicious ingredient used in various culinary and food applications. These nibs are made from high-quality cacao beans sourced from the Davao region of the Philippines, where they are grown in nutrient-rich soil and under ideal weather conditions.
The roasting process used to create these nibs brings out the rich and complex flavors of the cacao, resulting in a deliciously nutty and slightly bitter taste that is perfect for adding depth and character to your favorite recipes. These nibs are also a great source of antioxidants, fiber, and other essential nutrients, making them a healthy and nutritious addition to any diet.
These high-quality roasted cacao nibs from the Philippines were made with beans from independent farmers who use sustainable and ethical production practices. Whether you're a professional chef, a home cook, or a health-conscious foodie, roasted cacao nibs from the Philippines are a versatile and delicious ingredient that you won't want to miss out on.
Available in 8 oz pouches
Nibs are not chocolate. They smell chocolaty, but the similarity ends there.
Chocolate is a highly refined product. To make chocolate, we grind cacao nibs with ball mills, stone mills, blade mills, and all other sorts of mills for an extended time. Then we add sugar. And grind it some more. And then maybe milk powder - for milk chocolate - followed by, you guessed it, more grinding. Then it can be conched, which is a fancy way of saying even more grinding. After all that, you basically have chocolate.
Nibs are an ingredient, like flour. We can use both in many ways, but unlike flour, nibs can also be enjoyed on their own (or as part of an additional element in the food you already enjoy - yogurt or ice cream, for example).
They can and do have a bitter aftertaste.
Philippine Cacao Is Healthy Cacao
Cacao is nutritious and exceptionally rich in antioxidants. These include a class of polyphenol antioxidants called flavonoids, such as epicatechin, catechin, and procyanidins.
In fact, cocoa and chocolate products have the highest flavonoid content by weight of any other food.
Roasting cacao is a catalyst for complex chemical reactions. It's the interplay between the compounds and molecules during this process that gives color and taste to cacao.