What Are Cocoa Nibs?

The cocoa tree's pods must be harvested by hand.

Chocolate has its origins as a cocoa nib-infused drink used in Mesoamerican rituals as early as 1750 B.C. By the time Europeans discovered the region in 16th century, the cocoa seeds was a fixture in the culture's spirituality, nutrition and financial trade as cocoa nibs were used as currency. On his fourth voyage, Christopher Columbus was given the cacao drink. The explorer brought cocoa nibs back to Spain, introducing Europe to chocolate.

Harvesting

Although cacao originates in South America, the majority of crops now are grown in tropical areas of West Africa, such as Ghana, Ivory Coast, Nigeria and Cameroon. Outside of Africa, crops also can be found in Indonesia, Brazil, Ecuador, Malaysia and the Dominican Republic. Harvesting the mature cocoa pods has to be done by hand, using a short, hooked blade as machinery can damage the tree. The fruit is a leather-skinned pod that it is filled with pale seeds, which are fermented and roasted to make cocoa nibs.

Processing

In each cocoa pod, the seeds are encased in a rich, fatty pulp. They quickly are removed and placed in large boxes, sometimes called "sweat boxes," for the fermenting process. During fermentation, the white and sometimes lavender seeds are left for three to nine days. Afterward, the beans are sun-dried for one to two weeks, which turns them into a deep violet or deep, reddish brown color. Then, the beans are roasted, a process that develops the taste and darkness of the chocolate. The finished chocolate nib is a product of the "winnowing" process, which is when the brittle husk is removed from the roasted bean. The nib is the refined part of the seed, which is ground and used to make chocolate.

Nutrients

The process of procuring the cocoa nib does not diminish its nutritional value. The nib is 20 percent protein, 40 percent carbohydrates and 40 percent healthy fat. The nibs are high in antioxidants, which can help the body fight off free radicals. Additionally, there are high levels of potassium, magnesium and calcium as well as vitamins E, C, A and B1. Cocoa nibs also are noted for the mood-elevating abilities. Mood enhancers like anandamide, phenylethylamine and tryptophan are present in the refined bean.

Culinary Applications

Crushed cocoa nibs have the consistency of macadamia nuts, thus they can be used in lieu of nuts in certain sweet culinary applications, such as topping muffins or as a peanut substitute in brittle. Because they are not naturally sweet, nibs also can be used in savory applications, such as in salads or for encrusting meats like duck or scallops. For medicinal purpose, cocoa nibs can be brewed into a tea -- similar to the way the ancient Mesoamericans prepared cocoa nibs many years ago.

References

• "Chocolate: History, Culture, and Heritage"; Louis E. Grivetti, et al.; 2009
• "Chocolate Science and Technology"; Emmanuel Ohene Afoakwa; 2010
• "Industrial Chocolate Manufacture and Use"; Stephen T. Beckett; 2008
• "The CRB Commodity Yearbook 2007"; Commodity Research Bureau; 2007
• Field Museum: All About Chocolate: Making Chocolate
• "Serious Eats": What to Do with Cocoa Nibs; Liz Gutman; June 2010