The Sosa Caramelized Cantonese Cocoa Nibs transform roasted cocoa bean pieces into crunchy caramel-coated chips. The noble bitterness of the nibs, softened by cooked sugar, enhances your chocolate entremets, ice creams, bars, candies, and premium pastries.
Features
- ▸Caramelized cocoa bean pieces, ready to use
- ▸Long-lasting crunch, cocoa bitterness balanced by caramel
- ▸Professional 500 g jar, best before 7 months
- ▸Storage: between 15 and 25 °C, keep dry, away from light
- ▸Origin: Spain, Sosa Ingredients
Usage suggestion
Sprinkle the caramelized cocoa nibs between biscuit and creamy layers in a chocolate entremet for a crunchy layer that doesn’t soften in freezing. As a topping for vanilla ice cream or inclusion in cookies, 60 to 80 g per kg of dough is enough to structure the bite.
Ingredients and allergens
Ingredients: Caramelized cocoa nibs (cocoa nibs, sugar).
Allergens: Refer to the batch label for up-to-date allergen information.
Note: caramelized cocoa nibs remain sensitive to humidity: incorporate them into layers protected by fat (ganache, chocolate) rather than in direct contact with mousses.
Frequently Asked Questions
What is the difference from plain cocoa nibs?
Plain cocoa nibs are raw and very bitter; the caramelized version is crunchy, sweet, and can be used as is for decoration or inclusion.
Is it suitable for chocolate candies?
Yes, as an inclusion in ganaches or stuck on shells. Pair it with coatings from the chocolate and praline collection.
Can it be used in cookie dough?
Absolutely, it replaces or complements chocolate chips for a more mature cocoa profile. See also the cookie collection.
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.
