Cocoa nibs are the pure heart and soul of every cocoa bean. After roasting the whole beans, they're broken into pieces. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty ingredient: Callebaut®'s cocoa nibs. With their intense toasted cocoa taste and crunchy texture, nibs make for a great ingredient to texturise your desserts or even savoury dishes. Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served à la minute to give them a tasty and crunchy touch. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.