Freshly Roasted Cacao Nib, Ecuador, Costa Esmeraldas. Single-Origin (Small)

A cocoa bean has three parts: the meaty interior, or nib; the radicle, a tiny embryonic root at one end; and the papery outer husk. Nibs are where the flavor lives, and to make chocolate, we crush them and add sugar after the dried, fermented whole beans are sorted, roasted, de-husked.

How Do I Use Them?
We like to recommend using nibs like nuts — in yogurt, cookies, salads, cereal, oatmeal, bread, ice cream you name it — but they are so much more dynamic than that. They can be punchy and acidic like ripe strawberries, toasty and nutty like roasted almonds, or creamy and sweet like peach ice cream. Cocoa nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity.

Tasting notes:  roasted nuts (walnuts, almonds), berries