At NSI, we use a rigorous 6-steps process to obtain the best Cacao Nibs.
The first step is fermenting the Cacao beans using sweatboxes, once they've been harvested. During the second step, the pulp matures into a liquid and slips off of the beans. For the third step, the beans then begins to develop their flavors, while being exposed to heat and air. During the fourth step, the beans are sun-dried to preserve nutrients and retain flavor. Fifth step includes winnowing the beans to obtain the Cacao Nibs. Once the nibs are separated they are roasted during the sixth step, further concentrating the flavor and aroma.
The final result is great tasting Cacao Nibs that can be used in trail mixes, drinks or as an ingredient to many foods.