Cocoa Nibs are one of those things you read about but never get around to finding, at least that's the case here in Australia. So when Emily from Chocolate in Context posted about a local company offering cocoa beans and nibs I just had to go ahead and get some.
Tava sources their cocoa from Vanuatu and I highly recommend visiting their website and reading about the philosophy behind their endeavours rather than just having me waffle on about them. You'll also note that sell whole cocoa beans and unroasted cocoa nibs along with their own dark chocolate.
From the picture, you can probably see that they look quite like cracked coffee beans. In fact, I would say that in texture they are very similar. It's in the taste that they differ - a strong pure chocolate flavour. If you've eaten those chocolate coated coffee beans you'll know what I mean.
My first experiment with them as been the Mocha Cupcakes and I was most impressed about how they tasted and how they behaved. What I loved most is that unlike chocolate buds, they don't melt, they retrain their integrity but as I noted in the cupcake post, they do lose their powdery characteristics and become smoother. It's just so interesting to have these crunchy hits of chocolate. I certainly can see myself using them in the future.
Tagged with Cocoa nibs