Description
Roasted cocoa beans broken into small pieces with the shell removed, providing the pure cocoa bean in a textured crunchy format for direct food applications and craft chocolate manufacturing.
Dark brown crunchy pieces with intense chocolate aroma, slight bitterness, and a wine-like complexity that varies by origin. The natural cocoa butter content is intact at approximately 50 percent.
We supply food-grade Cocoa Nibs from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard roasted nibs, raw unroasted nibs for superfood positioning, single-origin specialty grades, and organic-certified grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, fat content, particle size, theobromine, and microbiology.
Introduction
Cocoa nibs represent the original food form of cocoa, predating both chocolate and powdered cocoa by centuries. The Mesoamerican civilizations that domesticated cacao consumed the nibs ground with water and spices as a beverage long before chocolate was sweetened with sugar.
Modern interest in cocoa nibs is driven by craft chocolate makers and by the superfood category, which positions raw and lightly roasted cocoa as a source of flavonoids, theobromine, magnesium, and other nutritional compounds.
Roasted nibs deliver the classic chocolate flavor familiar to most consumers, while raw nibs preserve a more astringent, fruity profile favored in certain bean-to-bar and raw food applications.
The crunchy texture and intense flavor make nibs particularly effective in finished applications where visible chocolate inclusions provide both visual interest and concentrated chocolate impact at low inclusion levels.
Where it is used
- Craft and bean-to-bar chocolate manufacturing
- Premium ice cream and frozen dessert inclusions
- Bakery applications including cookies, granola, and energy bars
- Chocolate confectionery with textural contrast
- Superfood blends and smoothie ingredients
- Trail mix and snack blend ingredients
- Bean-to-bar chocolate making for retail consumers
- Foodservice garnish for desserts and beverages
Technical data
| Item | Specification |
|---|---|
| Appearance | Dark brown crunchy pieces |
| Moisture | ≤ 3.0% |
| Fat (cocoa butter) | 48% to 54% |
| Particle size | 2 to 8 mm |
| Theobromine | ≥ 0.8% |
| Shell content | ≤ 1.75% |
| Total plate count | ≤ 5,000 cfu/g |
| Salmonella | Negative in 25g |
| Processing | Roasted or raw per customer specification |
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