Valrhona - Roasted Cocoa Nibs
Cocoa nibs
Valrhona cocoa nibs, 100% cocoa roasted bean pieces. Natural crunch.
Valrhona cocoa nibs in a 1 kg bag. Pieces of roasted, crushed cocoa beans, with no added sugar. Nibs are cocoa in its rawest, most natural form, before it is transformed into chocolate. Characteristically crunchy texture, with an intense cocoa profile and pronounced bitterness. Primarily used for decoration: as an entremets topping, mixed into biscuits for texture, as a crunchy tart base, or infused into cream for a natural flavor.
Characteristics
- Cocoa
- 100%
- Roasted cocoa bean pieces
- Texture
- Crunchy
- No added sugar
- Use
- Decoration
- Topping and infusion
Profile and identity
Main profile
roasted cocoa
Minor note
bitter
Signature
natural crunch
Characteristics
Recommended applications
The most suitable pastry and professional applications for this product.
entremets decoration
biscuit inclusion
dessert topping
textured tart base
cream infusion
Flavor pairings
Flavors that bring out the roasted notes of the nibs.
Perfect partners for these cocoa nibs
Valrhona products that perfectly complement this item in your creations.
Signature recipe
A practical way to showcase this product in your creations.
Crunchy chocolate & cocoa nib tartlets
TechniqueCocoa shortcrust pastry, whipped Caraïbe 66% dark chocolate ganache by Valrhona, generously finished with roasted cocoa nibs for a crunchy contrast. The nibs add texture and a natural raw cocoa flavor, without adding extra sugar.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Pure Ingredients - Nibs |
| Composition | Roasted cacao bean pieces |
| Added sugar | No, 100% natural cacao |
| Size | 1 kg |
| Storage | 16 to 18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What are cacao nibs?
Cacao nibs (or nibs in English) are the most natural, least processed form of cacao: they are roasted beans that are simply crushed, with no sugar, added fat, or further processing. Their flavor is intensely chocolatey with a pronounced bitterness, and they have a crunchy texture.
How do you use cacao nibs in baking?
Three main uses: (1) as a finishing decoration (sprinkled over entremets, mousses, and whipped ganaches), (2) mixed into cookies or shortcrust pastry for texture, (3) infused in hot cream for natural flavor (steep for 30 minutes, then strain).
Can cacao nibs replace chocolate?
No, they are different products. Cacao nibs are raw cacao with no free fat or sugar. Chocolate also contains cocoa butter and sugar. Nibs add texture and cacao bitterness, but do not melt like chocolate. They are often used alongside chocolate, not as a substitute.
How should cacao nibs be stored?
Reseal the bag and store at 16-18 °C, away from light and moisture. Moisture softens the crunch. For long-term storage, transfer to an airtight jar. Keeps for 12 months unopened, 3-4 months after opening.
Additional resources
Explore the Valrhona collection, cake decorating, chocolates and pralines at Patissland.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
