Product lead
Ghana Cocoa Nibs. Roasted, cracked and winnowed, single-origin.
Produced from COCOBOD-certified Ghanaian cocoa beans. Fermented and sun-dried at origin, then roasted, cracked and winnowed into small, crunchy fragments. Roasting is where the deep chocolate flavour comes from.
No sugar. No additives. No preservatives. No fillers. Pure cocoa in its most natural edible form.
Sourced direct from Ghana. Dispatched from our UK hub in Chelmsford, Essex.
Key properties
OriginSingle-origin Ghana, West Africa
ProcessingFermented, sun-dried, roasted, cracked, winnowed
ColourDark brown
FlavourIntense, bitter chocolate, no sugar, no sweetness
TextureCrunchy, irregular fragments
AdditivesNone. 100% pure cocoa bean
Shelf life12 months or more stored in a cool, dry place in a sealed container
GradeFood-grade
Heavy metalsCadmium below 0.3 mg/kg, lead and arsenic below 0.1 mg/kg, measured by SGS on the cocoa mass milled from these beans
Testing methodSGS, ICP-OES following EPA 3050 digestion Β· report GH26-36177 R0
CertificationCOCOBOD-certified origin
Batch COAs available on request Β· team@cocoafoundry.co.uk
How to use
Chocolate making
Inclusions in bars and truffles for crunch and texture contrast. Grind in a melanger to produce your own cocoa mass from scratch, bean-to-bar. Where that route sits against buying finished couverture: bean to bar vs couverture to bar.
Baking
Replace or combine with chocolate chips in cookies, brownies, and muffins. Less sweet, more intense chocolate hit.
Smoothies and bowls
Add to smoothies, porridge, yoghurt, and acai bowls for crunch and cocoa flavour.
Snacking
Eat straight. No added sugar, nothing else added.
Savoury
Crush into spice rubs and mole sauces. Garnish for rich, complex dishes.
The Ghana standard
Ghana's cocoa-growing regions, Ashanti, Western and Eastern, produce beans with naturally rich flavour developed through careful post-harvest fermentation and sun-drying. Traditional methods. Deep chocolate character built in before the beans reach a processor.
All Ghanaian cocoa is regulated by COCOBOD, which grades and inspects every batch before export. Substandard or under-fermented beans don't make it into the supply chain. Buying Ghana cocoa nibs means beans that have passed one of the strictest national quality control systems in the cocoa world.
The detail
What Are Cocoa Nibs?
Cocoa nibs are small, broken pieces of cocoa beans, the purest form of chocolate you can eat. After fermentation, sun-drying and roasting, the bean is shelled and cracked into irregular fragments. Crunchy. Deep, bitter chocolate flavour. No added sugar.
Contains naturally occurring cocoa flavanols. Minimally processed, with nothing added.
Not sure which form of cocoa your process needs? Which CocoaFoundry product is right for you compares nibs, mass, butter and powder side by side.
Quality & Sourcing
COCOBOD-certified origin. Sourced direct from Ghana. Lab-verified with Certificates of Analysis available on request, covering moisture content, fat content, shell content, and microbiological testing.
Heavy metals. Cadmium came in below 0.3 mg/kg, and lead and arsenic below 0.1 mg/kg, measured by SGS on the cocoa mass milled from these beans. Cadmium in cocoa comes from soil geology at the growing region rather than from processing, which is why origin matters. See a sample Certificate of Analysis for that cocoa mass (PDF).
Frequently Asked Questions
Are your cocoa nibs roasted?
Yes. The beans are fermented and sun-dried at origin, then roasted before they are cracked and winnowed into nibs. Roasting is what develops the deep chocolate flavour you taste in the fragment. They are not raw and they are not unroasted.
Do you have heavy metals data?
Yes. Cadmium came in below 0.3 mg/kg, and lead and arsenic below 0.1 mg/kg, measured by SGS by ICP-OES following EPA 3050 digestion, report GH26-36177 R0. That test was run on the cocoa mass, which is nothing but these nibs milled, so the same beans sit behind both.
What are cocoa nibs?
Small, broken pieces of roasted cocoa beans. The purest form of chocolate, with no sugar and no additives. Crunchy texture, deep bitter chocolate flavour.
What is in cocoa nibs?
Cocoa and nothing else. Contains naturally occurring cocoa flavanols, no added sugar, minimally processed.
Do cocoa nibs contain caffeine?
Yes. Caffeine occurs naturally in cocoa, as does theobromine. Neither is added.
Can I grind cocoa nibs into cocoa mass?
Yes. Grinding in a melanger or stone grinder produces cocoa mass, the starting point for bean-to-bar chocolate. Allow 24 to 72 hours for a smooth result.
How should I store cocoa nibs?
Cool, dry, sealed container. 12 months or more when stored correctly. No refrigeration needed.
Sourcing & Ordering
Pack Sizes
100g250g500g1kg2kg5kg10kg15kg20kg
Available through our online shop up to 20kg. The Cocoa Taster Pack bundles 100g each of cocoa butter, cocoa mass and natural cocoa powder, the fastest way to test the core range.
Trade & Bulk (25kg+): email wholesale@cocoafoundry.co.uk or visit the Wholesale page for trade pricing, quoted within 24 hours.
All orders dispatched from Chelmsford, Essex. Free delivery on orders over Β£50 to most UK mainland postcodes.
Certificates of Analysis: batch-specific COAs available on request. Email team@cocoafoundry.co.uk.