The cacao bean is what all chocolate is made from. Chocolate bars get a bad press because of all the ingredients cacao solids are usually mixed with – the refined sugars, hydrogenated fats, and dairy products.
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money; for example, one fish was worth three cacao beans, or one avocado was worth one cacao bean! In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree, Theobroma Cacao, which literally means “cacao, the food of the gods”.
How to Use Cacao Nibs:
Cacao nibs can be used in a wide variety of recipes. They can be broken into smaller pieces in a mortar and pestle and mixed into chocolates for a more intense flavour. They can be ground into a fine powder and used as a rich form of cocoa powder (normal cocoa powder is made from nibs like these, but many of the natural oils are removed during processing) and used in cakes, confectionery, biscuits and hot chocolate drinks. Or the nibs can be sprinkled straight into desserts, or even onto your morning muesli. You can also mix these nibs with seeds, berries (such as goji berries) and other dried fruits to make a delicious trail mix. The sweetness of the berries provides an excellent counterpoint to the bitterness of the nibs – making for a delicious flavour combination.
Ingredients: Organic Cacao.
Country of Origin: Peru.
Storage: Cool, dry and away from direct sun light.