Ingredient featured in Chantal Coady's Mastering the Art of Chocolate.
Perfect for cooking and baking.
Cocoa nibs are cocoa beans which have been roasted, separated from their husks and broken into smaller pieces. It's from these little nibs that the chocolate we all know and love is made.
Chantal's Tasting Notes These are a versatile ingredient which we use at home in our home-made granola and in the book I added them to a tempura batter to give an added crunch and subtle additional flavour.
Ingredients: Cocoa beans, sugar, cocoa butter, emulsifier: SOYA lecithin, natural vanilla extract.
Allergy Warning: See ingredients. May also contain traces of nuts, eggs and gluten as these products are handled in our factory.
|Nutritional Information||Typical Values per 100g|
|of which: saturates||33.0g|
|of which: sugars||<0.5g|
Dietary Information Suitable for vegans
Product Utensil featured in recipes in Chantal Coady's book, Mastering the Art of Chocolate....
Product Ingredients Product Ingredient featured in Chantal Coady's, Mastering the Art of Chocolate....
Product Ingredients Product Ingredient featured in Chantal Coady's Mastering the Art of Chocolate....