Cocoa nibs are fine fragments of the cocoa bean. Before being processed into liquid chocolate, the beans are crushed into cocoa nibs of about 3 millimetres in size to ensure even roasting
and the full development of the aromas. The special thing about cocoa nibs is their originality. The intense aroma can already be clearly tasted while eating the cocoa nibs: no longer bitter and not yet sweet, thus pleasantly spicy. Therefore, cocoa nibs are wonderfully suited for cooking or for refining dishes, salads and desserts - as an impressive contrast.