Organic Cacao Nibs

Description

The cacao bean is the dried and fully fermented fatty seed of Theobroma cacao from the family Malvaceae and is related to cotton, hibiscus and okras.  Pronounced "kəˈkāō", cacao beans are found in the deep tropical regions of Central and South America and are the base of all chocolate. Cacao nibs are nature’s original unsweetened chocolate chip, made from crushed cacao beans, these raw nibs are perfect for those craving a unique chocolate experience. We've found many dark chocolate lovers quickly falling for these cacao nibs, they’re crunchy, a bit bittersweet and are more intense than the chocolate made from them. 

They come from a plant called Theobroma cacao which is sometimes called the "chocolate tree." Other plants with similar names are coconuts and coca, although neither is related to cacao. Cocos nucifera is the coconut palm which produces coconuts. Cocaine, also called coca, is a compound that comes from the plant Erythroxylum coca in the family Erythroxylaceae. 

Cacao is called alkakaw (Arabic), keke (Mandarin), cacao (French), kakaobaum (German), koko (Hindi), cacao (Italian), kakao (Japanese), cacau (Portuguese), kakao (Russian) and cacao (Spanish).

Our Organic Cacao Nibs come from Peru.

History

Cacao is Spanish and is derived from the ancient Nahuatl (Aztec) word 'cacaua' which is the root form of word 'cacahuatl' which is what the Aztecs called "cacao water".

Indigenous to South America, the cacao tree has the greatest genetic diversity (meaning it is likely native to that area) in the foothills of the Andes in South America’s Amazon and Orinoco basins (today this region is known as Colombia and Venezuela). Pottery excavated from an archaeological dig in Honduras has been chemically tested and shows the earliest evidence of cacao being consumed between 1400 and 1500 BC. These findings show that long before the cacao bean became popular, it was used in creating a fermented beverage. 

The cacao plant was mythologically important to the Aztec Indians and other indigenous tribes of Mexico. The Aztec god Quetzalcoatl (pronounced Quet-zal-co-at) was one of the most important gods in ancient Mesoamerica. Also known as the Plumed Serpent, he was a cross between a bird and rattle snake and was believed to have brought the first cacao tree with him from the heavens when he descended to earth. Because of this, cacao beans were associated with wisdom and magical power by the Aztecs, and their chocolate drink, xocolatl (pronounced "sho-ko-lah-til"), was primarily consumed during tribal ceremonies or prayer, typically by priests and members of the royal family (who were considered divinities). 

Ordinary Aztecs were likely to only taste this special chocolate concoction on their wedding day (when the drink was served to the bride and groom) or at a curing ceremony (where it was given as medicine by a priest.) Other Mexican tribes, such as the Mayas, viewed chocolate more practically, and Maya people from all walks of life frequently used it as a food flavoring. Hot and cold chocolate drinks are still extremely popular in many Maya communities today, although modern chocolate drinks tend to be sweet (ancient Mesoamerican chocolate drinks were bitter, like coffee.) 

The traditional preparation required opening the pods and allowing the seeds to ferment in the air for several days. The cacao beans were then roasted, ground and other ingredients added. There were numerous “recipes” of this drink, some versions were served with local flowers, ‘mecaxochitl’ (Piper sanctum, a relative of black pepper), local seeds and sometimes dyed green or yellow. The most common way to prepare the drink though was to thicken it slightly with maize (corn) flour and add ground vanilla, a variety of chile peppers and dye it red with achiote seeds (better known as annatto seeds in this country). The mixture was poured back and forth between containers to create a thick foam and drunk unheated. 

During some time periods, cacao beans were so valued that they were even used as a form of currency in ancient Mesoamerica.

The Spanish conquistadors who first encountered this drink when they explored ancient Mexico found the foam in the drinks repulsive, the flavor much too bitter for their tastes.  

It did not take long, however, for one of the Spaniards to experiment with the drink by adding cane sugar and altering the spices to cinnamon and anise seeds, providing a more familiar taste. The popularity of this new “chocolaty” drink rose swiftly. Initially supplies of cacao reaching Europe were very limited. King Philip II of Spain (1527-1598) -- to whom the riches of the Americas flowed in the 1500s -- had for a time to ration himself to a single cup of chocolate each night.

Cultivating & Processing

Cacao trees are only found in hot, rainy tropical areas within 20° of latitude of the equator. Ripe cacao pods are carefully chosen by their color and are harvested from the trunk and branches of the cacao tree with a curved knife tied to the end of a long pole. It’s estimated one skilled worker can harvest up to 650 cacao pods per day.

The cacao pod (the fruit) has a rough and leathery rind which is a little over 1” thick. The pod is filled with a sweet, gummy pulp (known as 'baba de cacao' in South America) which contains 20 to 50 cacao beans (or seeds) that are soft and their color is white to pale lavender. 

The harvested pods are typically split open with a machete. The beans and pulp are removed and then placed on grates for several days to begin the drying process. Similar to vanilla beans, during the drying process the seeds undergo "sweating". As the cacao pulp begins to ferment it liquefies and the pulp slowly slips away, leaving behind the cacao beans. Sweating is critical because if the sweating process is not allowed to run its course the beans will not maintain their strong bitter taste and will instead develop a flavor similar to raw potatoes. Harvesting cacao is a fairly laborious process, the drying and sweating process takes 7-10 days and you need almost 400 dried beans to make one pound of cacao nibs.  

Good For You Too

Cacao and cannabis (yes marijuana) are the only two plants known to contain cannabinoids, chemicals that unlock specific receptors in the brain. This results in the feeling of being high or elated. Cacao contains anandamide inhibitors. The body will often release anandamide to cope with the pain of intense exercise (this is frequently called runners high). Cacao also contains high levels of the essential amino acid tryptophan. Getting tryptophan into your system from food produces serotonin which is our "defense shield" against stress. Cacao has been tested to have the highest level of antioxidant flavonoids in any food -- more than blueberries, black tea, green tea and red wine. So, cacao helps you feel good while combating stress -- oh and it tastes great.  

What's the Difference Between Cacao, Coco and Cocoa?

While cacao is becoming more and more popular, many people don’t know exactly what it is, and therefore aren’t quite sure how it differs from coco or cocoa.  

Once cacao beans are harvested, the beans are cleaned and then air dried. They then move to a winnower machine that partially crushes the beans and removes the thin outer shell. At this stage of the process this product is known as cacao nibs. This is where cacao nibs are pulled, packaged and sent to our supplier. 

Our cacao nibs are considered a raw cacao nib.

Other nibs continue to additional stages where they are roasted at a high temperature and then further processed to become cocoa powder. Once roasted and processed, the beans lose many of their nutritional benefits. Most cocoa powders have additives like cocoa butter or sweeteners added. There are two types of cocoa powder -- natural and Dutch-process. Dutch process is very common and this type of cocoa powder is made from beans that have been washed with a potassium carbonate solution which alkalizes the pH and neutralizes the acidity. You’ll recognize Dutch-process cocoa powder from its dark brown color.

Coco and cocoa are the same thing, just different spellings.

When and Where to Use

Cacao Nibs are a wonderful taste sensation and can be eaten by themselves or used in a more traditional manner such as added to cakes, cookies, ice cream, pie toppings or in quick bread. For a surprising savory flavor, we’ve also found these to be marvelous additions to chili, moles and sauces. We even use them in smoothies, to top morning oatmeal, and in salads.

We also carry a high quality organic cacao powder which is cacao nibs that have been crushed and then lightly roasted into a fine powder (not to be confused with high temperature roasted and highly processed cocoa powder).

Flavor Profile

The texture of cacao nibs is unique—tender yet crunchy and you’ll also notice a subtle mouth-cooling finish.  

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