The Health Store Organic Cacao Nibs 125g x 6

THS Org Cacao Nibs 125ge
Organic produce.
Raw cacao powder.
Can be used wherever standard (roasted) cocoa is used.
Richer flavour than standard roasted cocoa.
Suitable for cooking & baking & chocolate-making.
Naturally high in antioxidants.
Dairy-free, sugar-free, no additives.
Foil-packed for extra freshness.
Packed in Sussex.Our top-of-the-range raw cacao. A must-have ingredient for all chocolate lovers! Raw Cacao Powder is lighter in colour than standard cocoa powder which is roasted. It therefore retains a richer chocolate flavour.Standard cocoa powder is the result of extracting the solids from the cacao bean. This involves a significant number of steps which can include drying and roasting the beans, before removing the cocoa butter under heat.
This raw cacao powder is a more straightforward, natural product. It is produced by grinding the raw cacao bean, then separating the solids from the oils (cacao butter) before grinding the solids again into a powder. The whole process is performed at a low temperature (below 42 degrees Celsius), thus keeping the cacao powder raw.

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THS Org Cacao Nibs 125ge
Organic produce.
Raw cacao powder.
Can be used wherever standard (roasted) cocoa is used.
Richer flavour than standard roasted cocoa.
Suitable for cooking & baking & chocolate-making.
Naturally high in antioxidants.
Dairy-free, sugar-free, no additives.
Foil-packed for extra freshness.
Packed in Sussex.Our top-of-the-range raw cacao. A must-have ingredient for all chocolate lovers! Raw Cacao Powder is lighter in colour than standard cocoa powder which is roasted. It therefore retains a richer chocolate flavour.Standard cocoa powder is the result of extracting the solids from the cacao bean. This involves a significant number of steps which can include drying and roasting the beans, before removing the cocoa butter under heat.
This raw cacao powder is a more straightforward, natural product. It is produced by grinding the raw cacao bean, then separating the solids from the oils (cacao butter) before grinding the solids again into a powder. The whole process is performed at a low temperature (below 42 degrees Celsius), thus keeping the cacao powder raw.