Callebaut Cocoa Nibs
Cocoa nibs are the heart and soul of the cocoa bean! After roasting the whole beans, they’re broken into pieces.
With their intense toasted cocoa taste and crunchy texture, nibs are a great ingredient to add texture and flavour to your creations.
How to Use Callebaut Cocoa Nibs?
Sprinkle them on freshly dipped chocolates for an extra-intense cocoa boost. Or mix them into your chocolate-nut praliné mixtures or giandujas for some extra flavour and crunch.
Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts and ice cream. You may have enjoyed them on your takeaway coffee – now you can create the same effect!
Our favourite ways are to use them in place of nuts in chocolate chip cookies and cereal bars.
We recommend you don’t mix them with creamy bases or ganache. Cocoa nibs tend to absorb the moisture and may turn soft.