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The Story of Our Nibs

Cacao nibs are small pieces of crushed roasted cacao beans. TCHO Roasted Nibs showcase the outstanding quality of our cacao beans — the same beans used in our amazing “Citrus” chocolate bar. These nibs come from an organic certified estate in the Sambirano Valley of Madagascar, a country known for its remarkable biodiversity and for its superior cacao.

Few chocolate companies make nibs, and none use their very best beans. We do. We roast and process this cacao meticulously to coax out the best of its delicate citrusy undertones. The natural roasted nuttiness of nibs adds a nice balance to these top notes. To learn more about this particular cacao, check the story of “Citrus.”

Cacao nibs are a growing food trend. Innovative restaurants are getting creative with them in dishes both savory and sweet — first and foremost, because they taste fantastic. Their unique flavor and delightfully crunchy texture—like nuts—make them an appealing accent sprinkled on ice cream or even salads, in BBQ marinades and sauces, and in cookies and cakes. Below are a few recipes to consider—but we encourage you to experiment on your own!

Chocolate Nib Crinkle Cookies
(recipe direct from highly-acclaimed chef Elizabeth Falkner)

Cacao Nib and Pecan Cookies
(adapted from a recipe by Cakebrain, a food blogger)

Combine butter, sugar, salt, and vanilla in a bowl. Beat with an electric mixer until smooth and creamy. Mix in pecans and cocoa nibs (and chocolate bar if used). Blend in the flour.

Form dough into 12-inch log a few inches thick. Wrap in parchment and refrigerate for at least 2 hours, preferably overnight (can be frozen 3 months).

Using a sharp knife, cut the cold dough log into ¼ inch thick slices. Drop cookies at least 1 1/2 inches apart on parchment-lined cookie sheets.

Bake until the cookies are light golden brown at the edges (12-14 minutes).

Sautéed Green Beans with Nibs
(adapted from a recipe by Alice Medrich)

Bring a large pot of salted water to boil; add the beans and cook 4-5 minutes, until bright green and barely tender. Drain and dry on paper towels.

Separately, in a very small saucepan, over medium heat sauté the garlic with the oil for 5 minutes; then lower the heat and add the crushed cocoa nibs for 2-3 minutes; do not simmer.

Transfer the beans to a platter and toss with the crushed nibs, garlic and warm oil. Toss again with balsamic vinegar and a sprinkling of sea salt, to taste. Can be served hot or warm. Serves 4 to 6.