Valrhona - Roasted Cocoa Nibs
Cocoa nibs
Valrhona cocoa nibs, pieces of roasted beans made from 100% cocoa. Natural crunch.
Valrhona cocoa nibs in a 1kg bag. Pieces of roasted and crushed cocoa beans, with no added sugar. Nibs are cocoa in its most raw and natural form, before it is transformed into chocolate. Characteristic crunchy texture, intense cocoa profile with pronounced bitterness. Mainly used for decoration: topping entremets, adding texture to biscuits, creating a crunchy tart base, or infusing cream for a natural flavor.
Characteristics
100%
Cocoa
Roasted cocoa bean pieces
Crunchy
Texture
No added sugar
Decoration
Use
Topping and infusion
2Profile and identity
Major profile
roasted cocoa
Minor note
bitter
Signature
natural crunch
Characteristics
3Recommended applications
The most suitable pastry and professional uses for this product.
entremets decoration
biscuit inclusion
dessert topping
textured tart base
cream infusion
4Flavor pairings
Flavors that bring out the roasted notes of the nibs.
caramel
red berries
coffee
milk chocolate
citrus fruits
sea salt
5Perfect pairings for these cocoa nibs
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A practical application to showcase this product in your creations.
Chocolate & crunchy cocoa nib tartlets
TechniqueCocoa shortcrust pastry, Caraïbe 66% Valrhona dark chocolate whipped ganache, generously finished with roasted cocoa nibs for a crunchy contrast. The nibs provide the texture and natural flavor of raw cocoa without adding extra sugar.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Pure ingredients - Cacao nibs |
| Composition | Roasted cacao bean pieces |
| Added sugar | No, 100% natural cacao |
| Format | 1kg |
| Storage | 16 to 18°C, away from light and moisture |
| Allergens | May contain tree nuts, soy, gluten, and milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What are cacao nibs?
Cacao nibs (or nibs in English) are the most natural and unprocessed form of cacao: they are roasted beans that are simply crushed, with no sugar, added fat, or further processing. The flavor is intensely cacao-forward with pronounced bitterness, and the texture is crunchy.
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 biscuits or shortcrust pastry for texture, (3) infused in hot cream for natural flavoring (steep for 30 minutes, then strain).
Can cacao nibs replace chocolate?
No, they are different products. Cacao nibs are raw cacao without free fat or sugar. Chocolate also contains cocoa butter and sugar. Nibs provide cacao texture and 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 longer preservation, transfer to an airtight jar. Keeps for 12 months unopened and 3–4 months after opening.
Learn more
Explore the Valrhona collection, pastry decoration, chocolates and pralines on Patissland.
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.
