Domori Arriba Nacional Non-GMO Cacao Nibs from Ecuador - 1kg Cocoa

• About this item.
• Ecuador’s Nacional is an aromatic cocoa, covering only 2% of world production. Thanks to its genetics (Arriba Nacional), the chocolate obtained will have a pleasant aromatic profile with hints of walnut, banana and citrus fruit for a fresh and delicate finish. These nibs come from beans selected in Ecuador, Southeast of Guayaquil city, thanks to cooperation and development agreements with small growers in the area..
• Cocoa nibs contain minerals and micro-ents like magnesium, potassium, calcium, zinc, copper, manganese. Rich in heart-y flavonoids that protect against the risk of stroke and heart attack by supporting y blood pressure and blood vessel dilation. Higher in antioxidants than red wine and green tea, cocoa nibs are nature’s ultimate superfood. Antioxidants slow cell damage and resveratrol, found in cocoa nibs, protects the nervous system. Theobromine, boosts energy. Full of fibers..
• Satisfy your chocolate cravings by savoring the rich, dark flavor of chocolate without the added sugar and of a chocolate bar. Boost the tional content of your favorite foods by adding Domori Single Origin, ready-to-eat cocoa nibs to salads, smoothies, trail mixes, and more. Sprinkle on top of granola, oatmeal, yogurt, or ice cream. Add to brownie, muffin, and chocolate chip cookie recipes. Use to make the finest homemade chocolate ever..
• Create best-tasting cocoa masse or chocolate right in your home kitchen using a Premier Chocolate Refiner and Domori’s Fine Flavor Cocoa Nibs. Gently roasted to enhance cocoa flavor, and pre-cleaned, these nibs are practical and time-saving. For additional info on chocolate-making using Domori Nibs, please check the Product Description below..
• Vegan, unsweetened, non-GMO, gluten-free, dairy-free and soy-free, and preservative free. Roasted at low temperatures. Contains theobromine, an energy booster naturally found in cacao. Average tional values for 100g: energy: 616Kcal-2547KJ, Proteins 16.0g, Carbohydrates 15.0g, of which sugars 1.0g, s 52.0g, of which saturated 20.0g, fibres 12.0g, ashes 3.0g, salt 0.2g..

Region of origin: Bolivar and Esmeraldas. Fermentation period of the beans: 4 days. Domori only works with world’s most prized aromatic cocoa varieties such as Criollo, Trinitario and Nacional, saving them from extinction, preserving the original aromas and making them accessible to chocolate aficionados all over the world. Being the first to use only fine cacao s was a gutsy choice considering that these are the most delicate, rare and least productive varieties. Domori has always fought to protect these prized cocoa varieties, their organoleptic profile, their biodiverse natural habitat and the farmers who work in the ations. Domori assesses the compliance of the cacao beans with its rigid qualitative standards: samples of cacao undergo stringent biological analysis and the traditional cut test. Samples have to be perfectly fermented and dried, and must have biological values in compliance with the law. Once the beans pass all these steps, they are processed into sample bars. These are evaluated by a professional panel composed of expert IIC trained tasters. At the end of the entire process, Domori sends its feedback to the supplier alongside some of the sample chocolate produced, either asking to proceed with the purchase or communicating any defects in the batch. Once the batch reaches Domori, the beans are cleaned of any foreign bodies and sanitized briefly through a vapour current at 200ºC which has no impact on the organoleptic or tional values of the beans. What follows is a roasting process at low temperatures between 100ºC and 120ºC to preserve their aromatic profile. The beans are then crushed and separated from the skins, resulting in perfectly roasted and cleaned aromatic cacao nibs. We recommend using a pure recipe with these Domori nibs - only cocoa nibs and sugar - in order to best savor their incredible organoleptic profile. The product must be stored in a cool, dry, odour-free place, at a temperature of 14-20ºC/57-68ºF.