Sosa - Caramelized Dried Fruit
Caramelized Cantonese Cacao Nibs - 500 g
Roasted cacao bean fragments coated in caramel.
Sosa caramelized Cantonese cacao nibs transform roasted cacao bean fragments into crunchy caramel-coated pieces. The bitterness of the nibs, softened by cooked sugar, adds depth to chocolate entremets, ice creams, bars, and viennoiseries.
Technical specifications
500 g
Packaging
7 months
Shelf life
Cocoa
Base
Recommended applications
- Crispy layer between the biscuit and crémeux of a chocolate entremets
- Vanilla ice cream topping
- Cookie inclusion (60 to 80 g/kg of dough)
- Chocolate candy decoration
Please note: caramelized cacao nibs remain sensitive to moisture: incorporate them into layers protected by fat (ganache, chocolate) rather than in direct contact with mousses.
Complete technical data sheet
| Brand | Sosa Ingredients |
| Packaging | 500 g professional tub, 7-month shelf life |
| Ingredients | Caramelized cacao beans (cacao nibs, sugar) |
| Allergens | Refer to the batch label for up-to-date allergen information |
| Origin | Spain, Sosa Ingredients |
| Storage | Between 15 and 25 °C, in a dry place, protected from light |
Frequently asked questions
What is the difference from natural cacao nibs?
Natural cacao nibs are raw and very bitter; the caramelized version is crunchy, sweet, and can be used as is, both as decoration and as an inclusion.
Is it suitable for chocolate candies?
Yes, as an inclusion in ganaches or adhered to shells after molding.
Can it be used in cookie dough?
Yes, it replaces or complements chocolate chips for a more pronounced cocoa profile.
Take it 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.
