Cocoa nibs are produced by crushing and roasting the seeds of the cocoa plant (Theobroma cacao). The nibs retain a high proportion of vegetable fats, fibre and micronutrients. They typically contain around 50% fat, significant amounts of magnesium, iron and trace elements, and have a distinctive cocoa aroma.

In use, cocoa nibs are suitable as a textural ingredient in baked goods, bars and muesli, or as a topping in bowls. Thanks to their strong flavour, they can also be used as a partial substitute for chocolate or cocoa – particularly in recipes with reduced sugar or fat content. In the snack and functional food segments, they are used to enhance the sensory experience and enrich the nutritional profile.

Quality:conventional

Sectors: Food

Properties: vegan, gluten-free, high in fibre, high in fat, intensely aromatic