Cacao Nibs | Cocoa Nibs

$39.00
SKU:
2LB-C1A62B71
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Cacao Nibs are a sugar free food full of natural antioxidants.

Description

Cacao Nibs are Crushed Cocoa Beans

Cacao nibs also commonly called cocoa nibs are the seeds of the Theobroma Cacao tree. High quality cacao nibs are roasted and winnowed cocoa beans that have been crushed into small pieces for easy eating and use in recipes as a healthy no sugar topping and inclusion. A raw not processed or manufactured cacao product, cacao nibs retain the highest cocoa antioxidants and are touted as a delicious nut substitute due to their crunchy texture and pleasing chocolate flavor. 

Santa Barbara Chocolate randomly tests raw cacao for safety. We want to ensure the best flavor while giving you piece of mind knowing this is Grade AA and not typical.

Cacao Nib the Healthy Chocolate Bit

An integral ingredient of both keto diets and paleo diets, cacao nibs are recognized for their natural health benefits which include fiber, magnesium, potassium, iron and antioxidants. With no sugar, cacao is a super food perfect for adding to your smoothie. Due to the arginine amino acid content and solid dose of epicatechin, which is just like beets, cacao nibs can increase nitric oxide content in your body resulting in health benefits beyond what is normally expected. Please see the two references below along with the full specification sheet at the bottom of this page.

Studies Show That Cacao Can Boost Endurance During Physical Activity

Chocolate and women's sexual health: An intriguing correlation

Additional benefits of cacao according to studies include the reduction of inflammation and improvement in gut flora health. NPR has an easy to read piece on this subject.

https://www.npr.org/sections/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria

Theobroma Cacao is our Specialty

Theobroma cacao is the scientific name for the magical cacao tree from which we get this incredible superfood. Theobroma cacao translates from the botanical description and Greek name to English as "Food of the Gods" which it clearly is because of the magical health affect, mood enhancing benefit and great flavor chocolate is renowned as having. Santa Barbara Chocolate is the chocolate company that specializes exclusively in all things cacao. We are a niche market manufacturer that is not involved in other types of food, but rather only one food, The Food of the Gods. Because of this specialization in cacao, we can concentrate on doing one thing right and not be distracted. We test, we study, we know chocolate. No other company selling cacao products is going to give you the same safety margin, health benefit or great flavor as we offer. Want to know more about the word "chocolate" specifically? The etymology of chocolate as related to the word theobroma cacao can be found in our blog article link. 

Cathy is holding one of our cacao fruits that is filled with about 40 cocoa beans, the secret chocolate seed that makes cacao nibs and chocolate.

cocoa-pod-held-by-cathy.jpg 

Theobroma Cacao is shown below. The red fruit has cacao seeds inside.

theobroma-cacao.jpg

This image below shows botanically the cacao fruit and the rows of seeds inside the fruit. These seeds are fermented for a specific amount of time which creates the chocolate flavor we all recognize. Without fermentation the seeds have a bitter, alkaline tasting experience similar to green lima beans. Fermentation when handled properly can help enhance antioxidant value. This is why it is so important to buy from a trusted source that audits the processes, a real chocolate company that knows chocolate and all of the magic. Fermentation can also have an affect on the overall quality because if fermentation is too short or too long it will make the cacao beans acidic with a "wet" like taste. proper fermentation will offer a subtle chocolate flavor along with the nuances cacao is famous for having like fruitiness, floral notes and spice. 

theobroma-cacao-drawing-showing-cacao-seeds.jpg

Cocoa beans are graded based on several factors including size, fermentation time, and moisture. We choose cocoa beans that are clean and have no signs of mold or botanical imperfections that would suggest they were harvested from less than perfect fruit. Below shows the size grading of cocoa beans.

cocoa-bean-raw-gradingjpg.jpg

When the fermented cocoa beans are delivered to the chocolate factory they arrive in large bags.  The cocoa beans are inspected and cleaned again, minimally roasted, winnowed to remove the outer cacao skin (the skin should not be eaten as this is not the healthy part of the cacao bean). Clean after winnowing, the cacao is cracked and crushed to become cacao nibs.

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Cacao Nibs | Cocoa Nibs

Roasted Pieces

 

Ingredient

Cacao nibs (cocoa nibs).

  

Country of Origin

United States of America

  

Allergen Information     

Manufactured in a factory that handles tree nuts, soy, milk and dairy products and may contain traces.

  

Physical and Chemical Properties                                       

Method

Moisture

≤ 3%

IOCCC1(1952)

Total fat content

52.5 – 56.5%

IOCCC14(1972)

Impurities

< 0.01%

 

Sieve Fraction

2.8 – 3.7mm

 

pH

≤ 6.0

IOCCC15(1972)

Shells on alkali free nibs

≤ 1.75%

Winnower Control

Ashes (F.F.D.M.)

≤ 10.0%

IOCCC16(1973)

  

Microbiological Properties                                    

Method

Total Plate Count

≤ 5000/g

ISO4833

Mold

≤ 50/g

ISO7954

Yeast

≤ 50/g

ISO7954

Enterobacteriaceae

≤ 10/g

ISO21528-2

Coliforms

≤ 10/g

ISO4832

E. Coli

Absent/g

ISO16649-2

Salmonella

Absent/25g

ISO6579

 

Recommended Storing Conditions

60 - 68°F; relative humidity < 60%, in odor free atmosphere.

  

Shelf Life                                           

Best used within 24 months of production date.

  

Nutritional Information on Average for 3.53oz (100g)

Calories

517kcal

Calories from fat

456kcal

Total protein

11.7g

Milk protein

0.0g

Total carbohydrates

29.6g

Sugars (mono+disaccharides)

0.3g

 

 

Polydextrose

0.9g

 

 

Polyols

0.0g

 

 

Starch

5.2g

Total fat

54.5g

Saturated fatty acid

32.8g

 

 

Mono unsaturated fatty acid

17.7g

 

 

Poly unsaturated fatty acid

1.6g

 

 

Trans fatty acid

0.0g

 

 

Cholesterol

0.0mg

 

 

Organic acids

1.5g

 

 

Dietary fiber

18.5g

Total alkaloids

1.19g

Alcohol

0.0g

Poly hydroxyphenols

2.9g

Vitamin A

21.5μg

Vitamin B1

0.2mg

Vitamin B2

0.2mg

Vitamin B3

1.5mg

Vitamin B5

0.8mg

Vitamin B6

0.1mg

Vitamin B12

0μg

Vitamin D

2.4μg

Vitamin E

4.3mg

Vitamin H

0.0mg

Vitamin M

21.5μg

Sodium

9.8mg

Vitamin C

0.0mg

Phosphorus

375.7mg

Calcium

65.3mg

Iron

29.0mg

Magnesium

237.1mg

Zinc

3.3mg

Iodine

0.0μg

Chloride

18.3mg

Potassium

1,099.3mg

Ashe content

2.71g

Isomaltulose

0.0g

Caffeine

0.12g

Theobromine

1.07g

 

 

 

 

 *Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties. 

Warranty Information

Grade AA cocoa beans are rainforest harvested, fermented and low roast to ensure a delicate flavor and maximum cocoa antioxidants. Audited and tested for safety, Santa Barbara Chocolate uses the same high grade cacao to make nibs as we do in making our chocolate. We test for heavy metals and microbes and we are confident our crunchy nibs are an industry leader in quality.

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