Cantonese-Style Cocoa Nibs - Caramelised and Fried 500g - Sosa

Sosa Cantonese-Style Cocoa Nibs — cocoa crunch, wet-proof in olive oil

The Sosa Cantonese-Style Cocoa Nibs apply the Asian caramelisation technique to an unexpected ingredient: roasted cocoa bean nibs. Each nib features a uniform lacquered shine, an intense flavour where cocoa's bitterness meets caramelisation, and a resistance to moisture that sets it radically apart from traditional oven-caramelised products. Less sweet, more refined and technically superior, this is an ingredient suited to both prestige pastry and high-end savoury cuisine.

The Cantonese method: 24 hours of syrup, olive oil and fire

Behind every Cantonese-style cocoa nib lies a process that takes no shortcuts. Unlike quick oven-caramelisation or classic caramelisation, the Cantonese technique demands time and precision: the cocoa bean nibs are immersed in syrup for 24 hours, allowing the sugar to penetrate slowly and evenly into each piece.

Then comes the decisive moment: frying in olive oil, which instantly sets the coating, removes excess sugar and produces a glossy, crunchy, uniform finish that is difficult to achieve with other methods. The residual sugar disappears, leaving cocoa's own bitterness and roasted character to the fore, with a restrained sweetness that doesn't compete with the rest of the recipe's ingredients.

Its wet-proof property makes it a technically reliable ingredient in preparations where other nibs fail: it keeps its crunch in contact with whipped creams, ganaches, ice creams and glazes for significantly longer. To maximise this effect, it is recommended to add it at the assembly or final service stage.

The result: nibs with no excessive waste or fragments, in a dark brown colour with the natural irregularity that identifies an authentically artisan product.

Applications

• Crunchy decoration on entremets, chocolate bars and bonbons for a strong visual contrast
• Sprinkling over cakes, tarts and chocolate viennoiserie
• Ice creams, mousses and chocolate creams
• Gourmet granolas and cocoa-flavoured mixes
• Savoury dishes and marinades for a bitter, roasted note
• Mature cheese boards

Technical characteristics

Allergens: No major allergens identified in the composition. May contain traces of: tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanut.

Browse the Sosa Creative Ingredients range to discover other Cantonese-style caramelised ingredients, or find the natural roasted WEISS cocoa nibs.