![]() ![]() Cocoa nibs tend to absorb the moisture and may turn soft. The cocoa bean is the seed of the cacao tree ( Theobroma cacao ), a tropical plant indigenous to the equatorial regions of the Americas. ![]() Our chefs recommend not to mix them with creamy bases or ganaches. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served à la minute to give them a tasty and crunchy touch. Kubaly cocoa has a low-acid chocolate profile with a pleasant sweetness, woody, vegetal notes and dried fruits, nuts. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Its a flavor bomb of floral honey and chocolaty cacao nibs with a crunchy texture. Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Cacao Nibs with Honey is made with our tropical honey with cacao nibs. Certified Organic Our cocoa beans comes from Kilombero valley, bordering the Udzungwa Mountain national. With their intense toasted cocoa taste and crunchy texture, nibs make for a great ingredient to texturise your desserts or even savoury dishes. Cocoa nibs are a purer explosion of cocoa flavour. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty ingredient: Callebaut®'s cocoa nibs. Our cacao nibs have a myriad of health benefits thanks to their protein content and high concentrations of vitamins, antioxidants, and minerals (including iron. After roasting the whole beans, they're broken into pieces. Cocoa nibs are the pure heart and soul of every cocoa bean. ![]()
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