Valrhona - Roasted Cocoa Nibs
Cocoa nibs
Valrhona cocoa nibs, roasted bean pieces 100% cocoa. Natural crunch.
Valrhona cocoa nibs in 1kg bag. Pieces of roasted and crushed cocoa beans, no added sugar. Nibs are the rawest and most natural form of cocoa before being processed into chocolate. Characteristic crunchy texture, intense cocoa profile with clear bitterness. Mainly decorative use: entremets topping, inclusion in biscuits for texture, crunchy tart base, or infusion in cream for natural flavoring.
Characteristics
100%
Cocoa
Roasted 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 highlight the roasted notes of the nibs.
caramel
red fruits
coffee
milk chocolate
citrus
fleur de sel
5Partners of these cocoa nibs
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A practical application to showcase this product in your creations.
Chocolate & crunchy nib tartlets
TechniqueCocoa shortcrust pastry, whipped dark chocolate ganache Caraïbe 66% Valrhona, generous finish of roasted cocoa nibs for a crunchy contrast. The nibs provide 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 cocoa bean pieces |
| Added sugar | No, 100% natural cocoa |
| Format | 1kg |
| Storage | 16 to 18°C, away from light and humidity |
| Allergens | May contain: nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What are cocoa nibs?
Nibs (or nibs in English) are the most natural and raw form of cocoa: these are roasted beans simply crushed, without sugar, added fat, or further processing. The taste is intensely cocoa with a clear bitterness, and the texture is crunchy.
How to use nibs in pastry?
Three main uses: (1) as a finishing decoration (sprinkling on entremets, mousses, whipped ganaches), (2) inclusion in cookies or shortcrust doughs for texture, (3) infusion in hot cream to naturally flavor (let infuse 30 min then strain).
Can nibs replace chocolate?
No, these are different products. Nibs are raw cocoa without free fat or sugar. Chocolate also contains cocoa butter and sugar. Nibs provide the texture and cocoa bitterness but do not melt like chocolate. Often used as a complement to chocolate, not as a replacement.
How to store nibs?
Resealed bag, at 16-18°C, away from light and humidity. Humidity softens the crunch. To preserve for a long time, transfer to an airtight jar. Storage 12 months unopened, 3-4 months after opening.
To go further
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.
