Shelled and crushed cacao beans. An excellent source of antioxidants, with a pleasant semi-bitter flavor. Cacao nibs are often used by chocolatiers as the base ingredient for chocolate. Cacao nibs are also a popular ingredient with beer brewers and wineries. Made with Arriba Nacional Fine aroma and flavor cacao beans. Our nibs are raw, and dried with warm - not hot - air. They can be further roasted to acquire different roasting strengths for different flavor profiles. They have a very strong, delicious chocolate aroma, a characteristic of the Arriba bean. Ethically sourced in partnership with small farmers and co-ops. Kosher Pareve Certified Allergen Free Gluten-Free Vegan Non-GMO Paleo-Friendly Dairy-Free Sustainable The beans are extracted from the inside of the Cacao fruit which contains both the beans (seeds) and a white pulp. The beans are separated from the pulp and left to ferment for 6-7 days. After fermentation, the beans are dried in the sun for 3-4 days, after this, they then go through a cleaning process.The Cacao Beans are then husked, broken into fragments and separated from impurities such as small stones and husk fragments. The Cacao Nibs have the same nutritional value as the Cacao Beans and Cacao Paste. Cacao nibs are arguably the easiest forms to use for brewing. Cacao nibs are cocoa beans that have been fermented, dried, roasted, and hulled: the first steps on the way to becoming chocolate. Coarsely crush cacao nibs as you would specialty grains before use. Crushed cacao nibs may be added to the mash, the boil kettle (again, knockout is best), or to the secondary fermentor for a couple of weeks. Start with 4 ounces (113 grams) per 5 gallons (19 liters) of homebrew. Pack Sizes: 100g 250g (SAVE 16% OFF 100g Price) 500g (SAVE 38% OFF 100g Price) 1 Kg (SAVE 50% OFF 100g Price) 5 Kg (SAVE 17% OFF 1Kg Price) 15 Kg (SAVE 29% OFF 1Kg Price) Batch Analysis: Batch: N50312 Best Before: 12-MAR-2028 Batch: NRC15-251208 Best Before: 31-DEC-2028 Physical and Chemical Characteristics: Control Parameter Reference Method Unit Specifications Result Fat AOAC 963.15 % 48-52 50.24 Moisture AOAC 931.04 % 4.0 max. 2.17 Shell Content IOCCC % 1.75 max.
