Cocoa nibs, cocoa beans, and spread from the artisan manufactory.

Here, you'll find cocoa in its more original forms, along with everything we create around the bean. From raw cocoa to finished spreads, everything is made in our Berlin workshop using certified organic and fair-trade ingredients. The beans and nibs come from Belize, an origin known for its bold, clean cocoa profile.

Cocoa Nibs – For Snacking & Baking
Our cocoa nibs are crushed, roasted cocoa beans: intense, slightly bitter, and delightfully crunchy. They are pure, unsweetened cocoa—perfect for sprinkling over muesli or yogurt, baking, or simply enjoying as a snack. If you've only ever used cocoa nibs as an ingredient, this is your chance to discover their distinctive flavor when quality beans meet expert roasting.

Raw Cocoa & Whole Cocoa Beans
For those who want to experience cocoa in its purest form, we offer whole cocoa beans in two varieties. Our raw cocoa beans are unprocessed, with fruity and pleasantly bitter notes, while our roasted cocoa beans have a smoother, more chocolate-forward flavor. Side by side, they offer a direct comparison of how roasting transforms the aroma.

Candied Cocoa Beans & Cocoa Husk Tea
For something a little more playful, try our candied cocoa beans—crispy roasted beans coated in a delicate sugar shell that balances the naturally bitter cocoa with subtle sweetness. We also turn the cocoa husks left over from roasting into cocoa husk tea, a fragrant infusion with gentle chocolate notes that gives new life to what would otherwise be discarded.

Chocolate Hazelnut Spread
Perhaps our best-known product after our chocolate bars, our chocolate hazelnut spread combines organic hazelnut paste from Piedmont with cocoa mass from Guatemala. It's our artisan alternative to industrial chocolate-hazelnut spreads. Instead of palm oil, we use coconut oil and rapeseed oil, and you'll find no milk powder in the recipe.

FAQ

  • Broken, roasted cocoa beans with no added sugar. Essentially pure cocoa in an edible form, with an intense flavor and a crunchy texture.

  • As a topping for muesli, porridge, yogurt, or ice cream, as a crunchy ingredient in baking, or simply enjoyed on their own as a snack. Their natural bitterness pairs especially well with sweeter foods.

  • Raw cocoa beans are unprocessed and have a fruity, pleasantly bitter flavor, while roasted cocoa beans develop a smoother, more chocolate-forward taste through the roasting process. Both are whole cocoa beans, not broken pieces.

  • No. Instead of palm oil, we use coconut oil and rapeseed oil. The spread is made with organic hazelnut paste from Piedmont and cocoa mass from Guatemala, and it contains no milk powder.

  • An infusion made from the cocoa bean shells left over from the roasting process. It has a delicate chocolate note and makes use of a part of the bean that would otherwise go to waste.

    You can find the finished chocolate bars from our production in the chocolate bars section, and in our Bean-to-Bar workshop we show you how beans and nibs are transformed into a chocolate bar.