![]() ![]() Cocoa nibs tend to absorb the moisture and may turn soft. Our chefs recommend not to mix them with creamy bases or ganaches. Cacao nibs are a superfood and are packed with powerful nutrients, antioxidants, flavanoids, vitamins and fiber. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served à la minute to give them a tasty and crunchy touch. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Sprinkle them on top of yogurt for a little sweet crunch in your breakfast bowl or on top of a creamy dip to give it a. Cocoa beans contain the stimulants caffeine and theobromine. Though cacao nibs are generally safe to consume, you should consider potential side effects. With their intense toasted cocoa taste and crunchy texture, nibs make for a great ingredient to texturise your desserts or even savoury dishes. Cocoa nibs can add a touch of sweetness without adding extra sugar. Cacao nibs and other cocoa products may offer anti-inflammatory effects, boost your immune system, and protect against diabetes, heart disease, and certain cancers. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty ingredient: Callebaut®'s cocoa nibs. ![]() After roasting the whole beans, they're broken into pieces. Cocoa nibs are the pure heart and soul of every cocoa bean. Made from crushed cacao beans, these raw nibs are crunchy, flavorful, and packed with powerful nutrients, antioxidants, and fiber. ![]()
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