Raw organic cocoa nibs

Cocoa is what Linnaeus called Theobroma, from Theos meaning “god” and broma “food,” or food of the gods. The richness of this plant is surely contained mainly in the beans enclosed in its fruit (cabosse). Broad beans can be eaten raw, or they can be ground into grains or powder depending on the type of consumption.

The wild cocoa plant is very diverisficated. Throughout its history it has given rise to a huge variety of within its species, due to numerous mutations. The plant grows tall and reaches 2 meters, then the branches extend to form a canopy, reaching up to 3 meters. The cocoa plant fruits in a continuous cycle, but in general each plant gives two harvests, one before and one after the rainy season. From flowering to ripening of the cabosse, which is the fruit takes about 6 months. The life span of a plant is about 25 years and it is not a plant suitable for intensive cultivation.

Cacao is a tropical tree whose natural habitat takes place in the lower layer of the rainforest. All cacao species need regions where temperature and humidity are high, rainfall is intense and shade is dense. The plant grows only below 1,000 m altitude, on slightly acidic and moist, but well-drained soils. It finds, therefore its favorable habitat in tropical forests, where it finds a constant year-round climate, with abundant rainfall well distributed throughout the year.

Our cocoa comes from organic farming. You can find cocoa in bean, grain or powder form. The beans keep all the nutritional properties of Cacao intact by drying at low temperatures. Cacao beans are cleaned and sorted according to size. Cacao flavor profiles can be countless and must be intense and persistent. To the touch (by touch we mean the tactile sensations perceived by our tongue when in contact with cocoa) we must recognize the fineness and roundness of cocoa, while astringency, that is, the sensation of decreased salivation, must be almost absent.

Our cocoa comes from organic farming. You can find cocoa in bean, grain or powder form. Cacao beans keep all the nutritional properties of cocoa intact thanks to low-temperature drying. Cocoa beans are cleaned and sorted according to size, shelled (stripped of the film that surrounds them) and then crushed. The flavor profiles of cocoa can be countless and must be intense and persistent. To the touch (by touch we mean the tactile sensations perceived by our tongue in contact with cocoa) we must recognize the fineness and roundness of the cocoa, while astringency, that is, the sensation of decreased salivation, must be almost absent.

Organic cocoa beans are considered the a good way to incorporate this valuable food into one's diet. Cacao beans can be taken as a convenient snack or within smoothies or cake preparation. They can also be used to make cocoa bean granules or cocoa powder depending on how they are ground.

Cocoa Beans can be taken in the following ways:

• chocolate shakeas an ingredient for cakes and homemade desserts
• in confectioneryin smoothies
• in the preparation of cookies
• to make cocoa granulesto make cocoa powder

We at NaturaleBio sell and market Organic Cocoa Powder, Organic Cocoa Beans and Cocoa Granules.