People who enjoy dark chocolate love these nibs, as they are far more intense and rich than the chocolate made from them. Roasted cacao nibs are great on a variety of desserts and baked goods, including brownies, cakes, cookies, truffles, ice cream, tarts and whipped pie toppings. They’re a perfect addition to banana bread. They are also fun for experimenting in savory settings, such as sauces, chilies, moles and salads.
These nibs are sourced from a company with unrivaled quality in the United States. Their goal is create "the richest, most flavorful chocolate from the purest and best cacao in the world." They share many core principles with us - to create in small batches, have a high level of involvement with the product and always know its quality level, and keep things both high quality and fresh.
Cacao beans are purchased from various locations throughout the world, with the company we source from always seeking the highest quality beans. They are properly fermented, then put through a cleaner, followed by a roaster where hot air gently toasts the beans at just the right temperature. Then they go through a winnower machine, which slightly crushes the beans and removes their thin shells. The results at this part of the process is cacao nibs, and we take them at this point in the process, but most nibs go on to be turned into cocoa powder and premium chocolate. The company who sells them says: "The idea for packaging and selling nibs was to expose people to cacao as a real food, to establish a connection between the plant and the finished chocolate product, to encourage experimentation with flavors." That's a philosophy we can get behind.