Fermented cacao nibs from Indonesia Premium Cacao are made from carefully selected cacao beans grown in Bali. After a meticulous fermentation process to develop a rich flavor and aroma, these cacao nibs are naturally processed to maintain their authenticity and superior quality. With a crunchy texture and pure chocolate taste, these cacao nibs are perfect as a healthy snack, smoothie topping, or an ingredient in premium chocolate making, providing an authentic and rich flavor experience
Our fermented cacao beans originate from Bali, where the ideal tropical climate produces cacao beans of the highest quality. Known for their rich flavor and complex aroma, these beans are carefully fermented to highlight their unique characteristics. Harvested from the finest plantations, these cacao beans are the preferred choice for premium chocolate makers worldwide, offering an unmatched authenticity in taste and quality
Our 100% pure cacao powder is made from high-quality fermented cacao beans grown in Bali. Through a natural process involving roasting and grinding the cacao beans without any additives, this cacao powder retains the original cocoa flavor with a rich, slightly bitter taste and a strong chocolate aroma. Rich in antioxidants, fiber, and essential nutrients, this cacao powder is ideal for use in a variety of healthy recipes, such as smoothies, baked goods, chocolate beverages, or as a base ingredient for premium chocolate making. With 100% purity, this product offers an authentic and high-quality flavor experience
Our Cacao mass is made from high-quality fermented cacao beans grown in Bali. Through a careful processing method, this cacao mass retains all the natural flavors and aromas of the cacao beans, delivering a rich and intense flavor profile. As a key ingredient in premium chocolate making, this cacao mass provides a smooth texture and deep flavor that is perfect for a variety of chocolate creations, from chocolate bars to delicious chocolate beverages
Cacao nibs are small pieces of crushed cacao beans or cocoa beans that have a bitter, chocolatey flavor. They are produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits or cacao nibs. Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs. These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways. They are amongst the least processed cocoa products on the market and substantially lower in sugar than other chocolate products, making them a healthier alternative for chocolate lovers. One ounce (28 grams) of cacao nibs provides : Calories: 175 Protein: 3 grams Fat: 15 grams Fiber: 5 grams Sugar: 1 gram Iron: 6% of the Reference Daily Intake (RDI) Magnesium: 16% of the RDI Phosphorus: 9% of the RDI Zinc: 6% of the RDI Manganese: 27% of the RDI Copper: 25% of the RDI Unlike many chocolate products, cacao nibs are naturally low in sugar. They are also a good source of fiber, protein, and healthy fats nutrients that help promote feelings of fullness
Our organic criollo cacao beans are a unique variety grown in the amazon region of Peru. Criollo cacao beans are known for their higher nutritional content and wonderful taste and aroma. Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients. Our Raw Criollo Cacao Nibs are a great alternative to cacao beans, as they are de-husked and in a smaller, much easier to consume form factor. They can be consumed as a snack on their own, but can also add a lovely cacao flavour to cereals, snacks, and other preparations.
Essential details Storage Type: Bags in Cartons Specification: Theobroma Cacao Type: Cacao Shelf Life: 6 - 12 Months Ingredients: Sugar, Fat Content: Fat Content (Minimum 52%), Shell 10%, Moisture 2% Address: AUSTRIA Instruction for use: Used in cooking Variety: Forastero, Criollo and Trinitario Processing Type: Dried Fermented Grade: A Weight (kg): 20 Place of Origin: AUSTRIA Supply Ability Supply Ability 80 Kilogram/Kilograms per Week Packaging & delivery Packaging Details Bags in Cartons Picture Example: package-imgpackage-img Lead time: Quantity(kilograms) 1 - 100 >100 Lead time (days) 30 To be negotiated
*Our company produced Cacao Beans (HS CODE 18010000) *Product packaging - Green Pro Bags *Weight -Cacao Beans per one bags weigh 25-50 kg -1 container 20 ft can load until 16 Metric Tons. *Minimum Order Quantity - full container load 1 x 20 ft or to be discuss by buyers
About the product" We travel to farms all over Vietnam and purchase carefully selected cocoa beans from Ba Ria Vung Tau and Ben Tre. These cacao beans are purchased directly from farms through fair trade, and imported and sold directly to Japan without intermediaries. "About purchasing" I believe that the factors that affect the flavor of cacao beans are variety, soil, weather, cultivation method, fermentation and drying, storage and transportation, but the most important of these is the fermentation process. It can be said to be the most important factor that determines the aroma and flavor of chocolate and cocoa.
