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COCOA NIBS 800G (#67341)
Callebaut®'s cocoa nib has intense toasted cocoa taste and crunchy texture, making it a great ingredient to texturise your desserts or even savoury dishes.
Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture.
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. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture.
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. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
$9.33
Original: $31.10
-70%COCOA NIBS 800G (#67341)—
$31.10
$9.33Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Callebaut®'s cocoa nib has intense toasted cocoa taste and crunchy texture, making it a great ingredient to texturise your desserts or even savoury dishes.
Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture.
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. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture.
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. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
