Madagscar Cacao Beans (Crushed)

Madagscar Cacao Beans (Crushed)

Cacao beans are the seeds of the Theobroma cacao tree. They can be sourced from several countries, including Madagascar. Raw cacao beans are picked from the pods of the tree. Cacao beans look like coffee beans and can be eaten raw but they taste very bitter. 

Cacao cultivation was introduced in Madagascar at the beginning of the 20th century. They are harvested from May to October during the dry season. 

It is mainly originated in the Sambirano Valley of northwestern Madagascar. This region is renowned for producing Madagascar's finest cacao beans. 

Crushed Madagascar Cacao Beans are fragments or broken pieces of raw cacao beans. After roasting, whole beans are crushed into smaller pieces. By carefully winnowing, all the shells are removed, resulting in a very pure and intense cocoa-like flavor and crunchy texture.

The amount of cacao beans might be very small, but the beans provide an excellent flavor. The beans smell very little. The taste of chocolate immediately appears in the mouth, with a burnt side and a pleasant bitterness, without having any sweet taste.

• You can add a crunch to your favorite culinary preparations and recipes with crushed Madagascar cacao beans. They add an intense and slightly bitter or unsweetened flavor (without actually being made of chocolate). They enhance salty flavor and add spice to savory dishes.

• Roasted and crushed cacao beans are crunchy, delicious, and perfect for flavoring your favorite snack, whether it's cereal, ice cream, smoothies,  mixes, or salads. Their intense dark chocolate flavor is the ultimate treat to satisfy your chocolate cravings without compromise. 

• Sprinkle them on freshly dipped or coated sweets for an extra intense cocoa effect. By sprinkling finely crushed cacao nibs into your caramels, you get a wonderful nougatine. Or mix them into chocolate walnut mixes for extra flavor and surprising texture.