How Are Cacao Nibs Made? Cacao nibs are pieces of cocoa beans, which come from the Theobroma cacao tree. To make nibs, the beans are first fermented and then dried before they’re roasted and cracked. If you’re interested in the specific details of this process then take a look at our post on the bean to bar journey. What are Cacao Nibs? While dark chocolate with 70% or higher cocoa solids is a superfood, the cacao nib blows it out of the water! Cacao nibs are where all chocolate starts, but it depends on what is done to it after it is collected from the beans (yes, cocoa is a bean) from the Theobroma cacao tree. Cacao nibs are actually the bean after it Cacao nibs are the hulled and roasted cacao beans while cocoa powder and chocolates are processed cocoa beans with additives. Both Cocoa nibs, dark chocolate, and cocoa powder have similar nutrients but in different compositions due to their forms and processing. Cacao nibs are crushed pieces of cocoa bean that have gone through a process of fermenting, drying, and roasting. They’re jam-packed with chocolatey flavor (sans any added sugars) and boast a crunchy texture that’s similar to nuts. They’re also loaded with antioxidants and other nutrients including fiber, iron, and magnesium. Use of “cacao” versus “cocoa” on chocolate products is inconsistent. Generally, raw cacao products — made from fermented, dried, unroasted cacao beans — are less processed and healthier. Cacao nibs vs. cocoa nibs Technically, the difference between them is that cocoa should be made with roasted beans, while cacao is either raw or made with very low temperatures. However when it comes to nibs, both are usually in reference to the same thing . That means that cacao, which is less processed, has more powerful antioxidant effects and health benefits. 100 grams of raw cacao powder has an ORAC (oxygen radical absorbance capacity) of 95,500, which represents antioxidant capacity. This drops to 62,100 for cacao nibs, and 26,000 for cocoa powder . Just like raw nuts, raw cacao nibs lack a depth of flavor that can really only come from toasting. Our Associate Food Editor, Megan , likes to toast them on the stove in a dry skillet over medium heat, keeping a close eye on the nibs until they have taken on a little color and they emit a warm, toasty aroma. Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cacao bean, reducing the enzyme content, and lowering the overall nutritional value. Cacao powder can be swapped for cocoa powder in all sorts of recipes. As it’s already been ground, it’s easy to blend this handy powder into your favourite smoothies, hot chocolate recipes and healthy bakes. You can even add a teaspoon to hearty stews for extra richness. Cacao nibs. Cacao nibs, on the other hand, offer far more crunch.
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