These Saint Lucian nibs were grown for us by 150 independent farmers, then fermented at our Rabot Estate where we perfected the developing flavour.
Sprinkled over fried eggs or beef jerky or blended into pesto or mint sauce, there's a certain spiced nuttiness to our nibs that lifts savoury dishes. Alternatively, use these in baking where butter and sugar will bring out their chocolatey profile - your banana bread will never be the same!
These are the perfect accompaniment to our cookbook, A New Way of Cooking with Chocolate
Plus, check out our recipes for even more ways with cocoa nibs!
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