The cocoa nib is a roasted and crushed cocoa bean. With its strength and bitterness, it sublimates both savoury and sweet recipes.
During the chocolate making process, the beans are roasted to bring out the flavours. The roasting process completes the transformation of the cocoa. After this stage, the beans are crushed into particles of a few millimetres. The shells are expelled through the sieves, and the residues, which remain, are called cocoa nibs.
Cocoa nibs have a strong, bitter flavour, quite unlike chocolate. They add character and crunch to your desserts. They can be added to cereal bars, tuiles or financiers. To enhance a simple cake or an apple crumble. Chefs also use it to coat savoury dishes such as scampi, meat or fish.
At MEILLEURduCHEF.com you will find Cacao Barry cocoa nibs, which appeal to both amateurs and professionals. They are available in 200g or 1kg jars according to your needs and desires.
