Criollo cocoa nibs

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Product Features

Origin
The different Criollos used in this blend are cultivated in different areas of Venezuela.

Organoleptic Characteristics
Clear notes of dried fruit with low bitterness and astringency. A most immediate balance.

Classification
Criollo cocoas with fermentations between 4 and 5 days.

Description

  • Process: cleaning, sterilization, roasting, grinding, packaging
  • Presentation: nibs
  • Packaging: 1kg per bag
  • Storage: the product must be stored in a cool, dry, odor-free place, at a temperature of 57- 68°F | 14-20°C
  • Shelf life: 30 months
  • Allergens: may contain traces of soy and milk

 Ingredients:

Ingredients % Botanical origin Country of origin
Criollo cocoa nibs 100 Theobroma cacao Venezuela 

 

Average nutritional values per 100 gr

PARAMETER UNIT OF MEASURE REFERENCE VALU
Energy Kcal/KJ 623– 2479 
Proteins g 12
Carbohydrates g 17.5
Of which sugars g 1
Fats g 53
Of which saturated fats g 20
Fibres g 13
Ashes g 3
Salt  g 0.2