Callebaut Grue de Cacao — Cocoa Nibs 1 kg
1 kg Bag
$42.99
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Callebaut
Callebaut Grue de Cacao — Cocoa Nibs 1 kg
$42.99
Shipping calculated at checkout.
$42.99 / kg
Best for — Texture · Decoration · Ice cream · Infusion
Pickup available at Antalia Wholesale
Usually ready in 24 hours
- Authorized Barry Callebaut Group distributor — original sealed packaging
- Free pickup in Concord, usually ready within 24 hours
- Case pricing applies automatically on 8 bags or more
Roasted cocoa beans, cracked and winnowed into small irregular pieces. This is chocolate before it becomes chocolate — no sugar, no cocoa butter added, nothing but the bean.
The flavour is intense and dry: deep roasted cocoa with a clean bitterness and a faint fruit note underneath, depending on the origin. The texture is the reason most chefs buy them — a firm, dry crunch that survives moisture where a wafer or a biscuit inclusion would soften.
Working notes
- Composition: 100% roasted cocoa beans
- Format: 1 kg bag
- Texture: dry, firm crunch
- Sugar: none
How to use it
Press into the base of moulded bonbons for texture. Scatter over glazed entremets, tarts and travel cakes. Fold into ice cream and gelato at the end of churning. Press onto the sides of a ganache-covered cake. Crush finer and fold into cookie or brownie dough.
Also worth knowing: nibs steeped in warm cream make an excellent infusion for ganache — cocoa flavour without additional chocolate or sugar.
Pairs with
Dark chocolate, coffee, orange, raspberry, sea salt, olive oil, caramel.
A note on balance
Nibs are assertive and completely unsweetened. Used generously in a low-sugar dessert they can read harsh. Start with less than instinct suggests and adjust — a light scatter usually does more than a heavy one.
Storage
Sealed, cool and dry, away from light and strong odours. Once opened, reseal tightly — nibs lose their crunch to humidity faster than most inclusions.
Supplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.