It is obtained by pressing of cocoa mass then filtering, tempering, and packing with carton. The cocoa mass used is produced from broken, deshelled, (alkalised), roasted and ground cocoa beans.
Usage: As a raw material for the food industry, it is not for direct consumption
Storage: Stored in a cool and dry room (10 â?? 25oC when solid and min. 50oC when liquid)
Cacao nibs have more antioxidants ( flavonoids) than any food we have tested yet which includes red wine, green tea, black tea, and blueberries! As a matter of fact, raw unprocessed chocolate can have up to 4 times more antioxidants than green tea! This is just one of the many health benefits of cacao nibs. Remember, in order to benefit from chocolateâ??s health benefits, you must eat it as close to its raw form as possible. Whole raw cacao nibs are best. When you eat commercially produced chocolate, you lose a lot of the health benefits!
