Many true chocolate lovers adore 100% dark chocolate
but aren't quite prepared for the taste of cocoa beans or even nibs. In the conching part of the chocolate making process part of the natural acidity present in chocolate is somewhat reduced. Although the roasting process similarly reduces the noticeable degree of acidity, a great deal remains. Not only do these essential acids remain, but so do some of the other flavour-giving properties. So if you do love extremely bitter chocolate, but want to try something a little bit different from flavoured cocoa nibs or to compliment your enjoyment of a dark bar, I'm sure you'll love these whole roasted Ecuadorian Nacional Arriba cocoa beans.
||100% Cocoa beans