ORGANIC CACAO, nibs

Botanical Name:Theobroma cacao(pronouncekah-kow) - cultivar Criollo
From Criollo and Trinitario Beans
Country of Origin:Ecuador / Peru
Production:After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or sweats and fermentation starts, which softens the bitter taste and helps to unlock the full aroma of the cacao bean.This fermentation process is usually followed by gently roasting the beans to enhance the chocolate aroma. The beans are then crushed and their thin skins removed so that only pieces or nibs remain.Cacao nibsare then ground into a thick brown liquid calledcacao paste(aka cacao mass or liquor) which is made up of cacaobutter (55-60%) and suspended fine cacaoparticles. This cacao paste is subsequently pressed until it separates intocacao butterand a cacao cake which is then ground to producecacao powder.
Qualities:Cacao is believed to contain high amounts of antioxidants such as flavonoids, and many other nutrients and minerals like stearic and oleic fatty acid, anandamide (the bliss chemical), theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. The list of cacaos acclaimed health benefits is lengthy and includes anti-inflammatory and heart-protective properties, calming hormones, restoration of feelings of well-being, increased energy, fighting chronic fatigue, anti-aging, and appetite-suppressing properties, improved kidney and cognitive functions, skin and tooth protection, and more.No surprise the Incas considered cacao to the drink of the gods which gave rise to the scientific name of the cacao treeTheobroma cacao, theo, meaning god, andbromameaning drink. Cacao has been cultivated in Ecuador since the 17th century and was the main product of export up until the 1920s.
The Criollo variety is considered worldwide to have the finest floral aroma and flavor profile of all cacao varieties. Some claim that what the fine arabica bean is to coffee, the even finer and rarer criollo bean is to chocolate.
Common Use:Cacao nibs are relatively soft and can be sprinkled on smoothies, added to granolas or raw food bars, or any dish that calls for a bit of crunch and the delicious flavor of chocolate.
A delightful raw chocolate sauce can be made by grinding the whole beans or nibs into a powder in a spice mill, coffee grinder, or food processor and combining them withcacao butterorcoconut oil.Experiment with adding differentnatural sweeteners(we offer a coconut sugar sweetenedcouverture bar),seeds,nut butters,spicesand extracts, or a pinch ofHimalayan pink saltto create amazing raw or baked desserts.
Storage:Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed.
Safety:We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.