CALLEBAUT 100% Pure Roasted Cocoa Nibs

Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served a la minute to give them a tasty and crunchy touch.