Ingredients*: Whole Roasted Peruvian Cocoa Beans

About the cocoa beans: These cocoa beans are from Pangoa in Junin province, Peru. They are fermented in Tornillo hardwood boxes, which doesn’t add any aromas to the cacao allowing for the true aroma of the bean. This cocoa (along with coffee) offer locals an alternative crop to grow other than coca leaf production, which helps disrupt the supply chain for cocaine.

Flavour: Many find these beans sharp with some acidity, earthiness, and deep cocoa flavour. Although cocoa beans are not sweet, these beans are not particularly bitter, but definitely more intense than some others. Perfect for those who like very high percentage dark chocolate or espresso.

How to use: These whole cocoa beans still have the testa (AKA husk or “shell”) around the kernel. The kernel is also referred to as cocoa nibs (this is the part you eat).  Crack and peel away the paper-like shell before eating the nibs.  You can compost the testa.

Ideas: Peel the beans and use the nibs on salads, baked in or sprinkled on cookies/coffee cake, with red wine, black tea, or enjoy on their own! Can generally be used where you would normally used chopped nuts (like walnuts or almonds).

Did you know? Cocoa beans (sometimes called cacao beans or simply “cacao”) contain some of the highest levels of flavanols (antioxidants) of all our foods, even compared to high antioxidant fruit and vegetables. The flavanols in cocoa beans and dark chocolate are associated with heart and cardiovascular health, and improving short-term memory and cognition. They are also a good source of minerals such as manganese, magnesium, zinc, copper, and iron. As well as containing phenylethylamine helping to regulate mood.

Weight: 150 grams (5.30 oz) 

*Cocoa beans are gluten-free, nut-free, dairy-free, but this product was roasted in a kitchen which contains these ingredients and may contain trace amounts.

Store in a cool dark place and keep air-tight and sealed.