Madagascar Cacao Nibs, Fine Chocolate Crushed Cacao Beans

Cocoa originates from the seeds of the Theobroma cacao tree, native to the tropical regions of Central and South America. Today, the majority of the world's cocoa is cultivated in West Africa, with Côte d'Ivoire and Ghana leading global production. Our Superior Madagascar Cacao Nibs are crafted from premium roasted cocoa beans grown in Madagascar's fertile soils. Renowned for their rich, chocolatey flavor with natural fruity notes, these nibs are a versatile addition to everyone panty or making your own chocolate extract for cooking and baking. Sourced with care and minimally processed, our cacao nibs are a pure, antioxidant-rich ingredient, perfect for chocolate enthusiasts, Experience the exceptional quality of Madagascar cacao and elevate your taste buds with premium cacao nibs at Slofoodgroup online spice shop

Our Superior Quality Madagascar Cacao Nibs are made using a traditional process, starting with carefully selecting and harvesting of ripe cocoa pods. Once harvested the pods are broken open and the cocoa pulp and seeds are then fermented for a period of five to seven days. The fermentation of the cocoa fruit that covers the cocoa beans is the first step in developing chocolate flavor and reducing bitterness. After fermentation, the cocoa beans are spread evenly in large open areas for natural drying in the warm Madagascar sun for a period six days to reduce moisture, and prepare the beans for roasting. After drying the cocoa beans gently roasted over wood fire in the open air to enhance the chocolate profile of the beans and help remove the outer husk. Once roasted the cocoa beans are then cracked by hand revealing the pure cocoa nibs inside in a process called winnowing in which the inedible husks are separated from the edible nibs. Discarded husks are then used in compost for other crops and purposes in the villages.