Finest flavor, rare and fragrant cocoa/cacao nibs from Ecuador by Domori. Non-GMO, gluten-free, sugar-free, dairy-free, vegan.

Region of origin: Bolivar and Esmeraldas.

Fermentation period of the beans: 4 days.

Shelf life: 30 months

Biodiversity & Aromatic Profile

Ecuador’s Nacional is aromatic cocoa, covering only 2% of world production. Thanks to its genetics (Arriba Nacional), the chocolate obtained will have a pleasant aromatic profile with hints of walnut, banana, and citrus fruit for a fresh and delicate finish. These nibs come from beans selected in Ecuador in the Bolivar and Esmeraldas provinces thanks to cooperation and development agreements with small growers in the area.

Insourcing cacao, Domori is a great intuition: saving the world’s most prized cocoa varieties from extinction (preserving their unique flavors) by making them accessible to chocolate aficionados all over the world. Using only fine cacao plants was a gutsy choice considering that these are the most delicate, rare, and least productive varieties. Domori has always fought to protect these prized cocoa varieties, their particular organoleptic profiles, their biodiverse natural habitats, and the farmers who cultivate these special trees.

Health Benefits

Cocoa nibs contain vital minerals and micro-nutrients including magnesium, potassium, calcium, zinc, copper, manganese. Rich in heart-healthy flavonoids that protect against the risk of stroke and heart attack by supporting healthy blood pressure and blood vessel dilation. Higher in antioxidants than red wine and green tea, cocoa nibs are nature’s ultimate superfood. Antioxidants slow cell damage and resveratrol, found in cocoa nibs, protect the nervous system. Theobromine, naturally present in cacao, provides a mellow energy boost, unlike the jolt caused by caffeine. Good source of fiber.

Enjoying Cacao Nibs

Satisfy your chocolate cravings by savoring the rich, dark flavor of chocolate without the added sugar and fat of a chocolate bar. Boost the nutritional content of your favorite foods by adding Domori Single Origin, ready-to-eat cocoa nibs to salads, smoothies, trail mixes, and more. Sprinkle on top of granola, oatmeal, yogurt, or ice cream. Add to brownie, muffin, and chocolate chip cookie recipes. Use to make the finest homemade chocolate ever.

Chocolate Making

Create best-tasting cocoa masse or chocolate right in your home kitchen using a Premier Chocolate Refiner and Domori’s Fine Flavor Cocoa Nibs. Gently roasted to enhance cocoa flavor, and pre-cleaned, these nibs are practical and time-saving. For additional info on chocolate-making using Domori Nibs, please check the Product Description below.

Product Info

Vegan, unsweetened, non-GMO, gluten-free, dairy-free and soy-free, and preservative-free. Roasted at low temperatures. Contains theobromine, an energy booster naturally found in cacao.

Domori’s Quality and Process

Domori assesses the compliance of the cacao beans with its rigid qualitative and quantitative standards: samples of cacao undergo stringent biological analysis and the traditional cut test. Samples have to be perfectly fermented and dried and must have biological values in compliance with the law. Once the beans pass all these steps, they are processed into sample bars. These are evaluated by a professional panel composed of expert IIC trained tasters. Domori sends its feedback to the supplier alongside some of the sample chocolate produced, either asking to proceed with the purchase or communicating any defects in the batch. Once the batch reaches Domori, the beans are cleaned and sanitized briefly using steam at 200ºC. This sanitization process has no impact on the organoleptic or nutritional values of the beans. The beans are then roasted at low temperatures between 100ºC and 120ºC to preserve their aromatic profile. The beans are then crushed and separated from the husks, resulting in perfectly roasted and cleaned aromatic cacao nibs. We recommend using a pure recipe with these Domori nibs--only cocoa nibs and sugar-- in order to best savor their incredible organoleptic profile. The product must be stored in a cool, dry, odor-free place, at a temperature of 14-20ºC / 57-68ºF

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