Finest flavor, rare and fragrant cocoa/cacao Sambiranonibs from Madagascar by Domori. Non-GMO, gluten-free, sugar-free, dairy-free, vegan.
Region of origin: Sambirano Valley.
Fermentation period of the beans: 5 days.
Shelf life: 30 months
Biodiversity & Aromatic Profile
These rare nibs are part of the Trinitario cocoa family, Madagascar produces only 0.2% of the world's cocoa. Thanks to its aromatic genetics from Madagascar, this cocoa has an intense aroma with fragrant notes of berries, cashew, pepper, and cinnamon, accompanied by a pleasant acidity. The cocoa is sweet and round on the palate and has a long finish. These nibs come from beans selected in the Sambirano Valley in the Northwest part of Madagascar. It is a natural Trinitario hybrid with a high presence of Criollo.
Insourcing cacao, Domori is a great intuition: saving the world’s most prized cocoa varieties from extinction, preserving the original aromas, and making them accessible to chocolate aficionados all over the world. Being the first to use only fine cacao plants was a gutsy choice considering that these are the most delicate, rare, and least productive varieties. Domori has always fought to protect these prized cocoa varieties, their organoleptic profile, their biodiverse natural habitat, and the farmers who work in the plantations
Cocoa nibs contain vital minerals and micro-nutrients including magnesium, potassium, calcium, zinc, copper, manganese. Rich in heart-healthy flavonoids that protect against the risk of stroke and heart attack by supporting healthy blood pressure and blood vessel dilation. Higher in antioxidants than red wine and green tea, cocoa nibs are nature’s ultimate superfood. Antioxidants slow cell damage and resveratrol, found in cocoa nibs, protect the nervous system. Theobromine, naturally present in cacao, provides a mellow energy boost, unlike the jolt caused by caffeine. Good source of fiber.
Enjoying Cacao Nibs
Satisfy your chocolate cravings by savoring the rich, dark flavor of chocolate without the added sugar and fat of a chocolate bar. Boost the nutritional content of your favorite foods by adding Domori Single Origin, ready-to-eat cocoa nibs to salads, smoothies, trail mixes, and more. Sprinkle on top of granola, oatmeal, yogurt, or ice cream. Add to brownie, muffin, and chocolate chip cookie recipes. Use to make the finest homemade chocolate ever.
Create best-tasting cocoa masse or chocolate right in your home kitchen using a Premier Chocolate Refiner and Domori’s Fine Flavor Cocoa Nibs. Gently roasted to enhance cocoa flavor, and pre-cleaned, these nibs are practical and time-saving. For additional info on chocolate-making using Domori Nibs, please check the Product Description below.
Vegan, unsweetened, non-GMO, gluten-free, dairy-free and soy-free, and preservative-free. Roasted at low temperatures. Contains theobromine, an energy booster naturally found in cacao.
Domori’s Quality and Process
Domori assesses the compliance of the cacao beans with its rigid qualitative and quantitative standards: samples of cacao undergo stringent biological analysis and the traditional cut test. Samples have to be perfectly fermented and dried and must have biological values in compliance with the law. Once the beans pass all these steps, they are processed into sample bars. These are evaluated by a professional panel composed of expert IIC trained tasters. Domori sends its feedback to the supplier alongside some of the sample chocolate produced, either asking to proceed with the purchase or communicating any defects in the batch. Once the batch reaches Domori, the beans are cleaned and sanitized briefly using steam at 200ºC. This sanitization process has no impact on the organoleptic or nutritional values of the beans. The beans are then roasted at low temperatures between 100ºC and 120ºC to preserve their aromatic profile. The beans are then crushed and separated from the husks, resulting in perfectly roasted and cleaned aromatic cacao nibs. We recommend using a pure recipe with these Domori nibs--only cocoa nibs and sugar-- in order to best savor their incredible organoleptic profile. The product must be stored in a cool, dry, odor-free place, at a temperature of 14-20ºC / 57-68ºF
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