ORGANIC CACAO, nibs
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Botanical Name: Theobroma cacao (pronounce kah-kow) - cultivar Criollo
Country of Origin: Ecuador
Production: After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or “sweats” and fermentation starts, which softens the bitter taste and helps to unlock the full aroma of the cacao bean. This fermentation process is usually followed by gently roasting the beans to enhance the chocolate aroma. The beans are then crushed and their thin skins removed so that only pieces or “nibs” remain. Cacao nibs are then ground into a thick brown liquid called cacao paste (aka cacao mass or liquor) which is made up of cacao butter (55-60%) and suspended fine cacao particles. This cacao paste is subsequently pressed until it separates into cacao butter and a cacao “cake” which is then ground to produce cacao powder.
*Note: if you are looking for a raw product, please check out our 100% Arriba Criollo cacao (beans, nibs, paste, butter, and powder) which remain unroasted - just sun-dried and slow processed, keeping them raw from start to finish.
Qualities: Cacao is believed to contain high amounts of antioxidants such as flavonoids, and many other nutrients and minerals like stearic and oleic fatty acid, anandamide (the bliss chemical), theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. The list of cacao’s acclaimed health benefits is lengthy and includes anti-inflammatory and heart-protective properties, calming hormones, restoration of feelings of well-being, increased energy, fighting chronic fatigue, anti-aging, and appetite-suppressing properties, improved kidney and cognitive functions, skin and tooth protection, and more. No surprise the Incas considered cacao to the “drink of the gods” which gave rise to the scientific name of the cacao tree Theobroma cacao, theo, meaning god, and broma meaning drink. Cacao has been cultivated in Ecuador since the 17th century and was the main product of export up until the 1920s.
The Criollo variety is considered worldwide to have the finest floral aroma and flavor profile of all cacao varieties. Some claim that “what the fine arabica bean is to coffee, the even finer and rarer criollo bean is to chocolate”.
Common Use: Cacao nibs are relatively soft and can be sprinkled on smoothies, added to granolas or raw food bars, or any dish that calls for a bit of crunch and the delicious flavor of chocolate.
A delightful raw chocolate sauce can be made by grinding the whole beans or nibs into a powder in a spice mill, coffee grinder, or food processor and combining them with cacao butter or coconut oil. Experiment with adding different natural sweeteners (we offer a coconut sugar sweetened couverture bar), seeds, nut butters, spices and extracts, or a pinch of Himalayan pink salt to create amazing raw or baked desserts.
Storage: Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.