Crushed cacao beans – nibs Ecuador Nacional Arriba 1kg

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What are nibs?

Nibs or cocoa nibs are roasted then crushed cocoa beans stripped of their husks.

The cocoa beans are roasted after being hand-selected. The grains are then broken into smaller pieces. Cocoa is by nature very fragile so the quick movements of the blade produce perfectly small pieces of roasted beans. In the process of thorough sieving, the husks are separated and what remains is a pure and very tasty raw material: Cocoa nibs made by Beskid Chocolate.

With its intense flavour and pleasant crunchy texture, nibs add perfectly to desserts and savoury dishes. Nibs can be baked into croissants, cakes, muffins and even breads. They are ideal for sweet caramel, making pralines or chocolates.

What does roasted cocoa beans contain in the form of nibs?

The list of benefits of consuming cocoa beans is very long. The biggest plus is that it contains a huge amount of antioxidants. These substances protect the body’s cells from the effects of free radicals, which cause many life-threatening diseases such as cancer and cardiovascular disease. Cocoa beans have twice as many antioxidants as red wine and as much as three times as much as green tea.

Minerals such as iron, chromium, zinc or potassium – and above all magnesium – should also be mentioned. This element is invaluable for our body especially if we drink a lot of coffee. Magnesium protects the heart, improves blood circulation and alleviates the effects of stress. In addition, it improves mood and enhances brain function.

Cacao beans Ecuador, variety Nacional Arriba

National Arriba is a variety of cacao beans that is grown in Ecuador and Peru and its history may date back more than 5,000 years. The quality of cacao beans of the Arriba Nacional variety from Ecuador is due to its geographical location in the equatorial zone. Valued by chocolate makers for its floral aroma and rich flavour profile.

Flavour profile of Nacional Arriba cacao beans

Chocolates made from Nacional Arriba beans are characterised by a high creaminess that intensifies the characteristic cocoa notes. The cacao beans have intense floral aromas, light fruity acidity, delicate tropical fruit notes.