‘Nibs’ are simply pieces of cocoa bean with the shell and husk removed. The beans used for the nibs in this bar are a native variant from the Akesson owned Fazenda Sempre Firme plantation in Bahia, eastern Brazil.
The nibs are lightly caramelised to preserve their flavour and texture when folded into Chocolarder’s Peruvian 70% chocolate, delivering intense bursts of complex cocoa flavour through every bite.
Tasting notes : Early notes of red fruit and hazelnut with a hum of toasted cacao nibs. Lingering caramel and earthy cocoa flavours finally give way to a final warming glow of cinnamon.
Chocolarder was started by pastry chef Mike Longman in 2012.
Longing for fresh ingredients to use in the kitchen, his obsession with making bean to bar chocolate began. It didn’t take long before Mike was making chocolate full time. Now the chocolate, made in Falmouth in Cornwall, is sold all over the world and used by Michelin star chefs.
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