Feve Collaborator Chocolate-Covered Nibs Feve Collaborator Chocolate-Covered Nibs
Feve Collaborator Chocolate-Covered Cocoa Nibs Feve Collaborator Chocolate-Covered Cocoa Nibs
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Feve Collaborator Chocolate-Covered Nibs Feve Collaborator Chocolate-Covered Nibs
Feve Collaborator Chocolate-Covered Cocoa Nibs Feve Collaborator Chocolate-Covered Cocoa Nibs
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Chocolate-Covered
Cocoa Nibs

WITH FEVE in SAN FRANCISCO, CALIFORNIA

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Created in collaboration with Feve Chocolates, our Chocolate-Covered Cocoa Nibs highlight the solid heart of the cocoa bean — the nib. Cocoa nibs are the purest, most direct expression of a cocoa bean’s flavor, and the Costa Esmeraldas, Ecuador cocoa nibs used for these Chocolate-Covered Nibs feature notes of buttermilk, dark chocolate, and orange zest.

Feve coats each dark-roasted cocoa nib with layer upon layer of our smooth, dark 70% Camino Verde, Ecuador single-origin chocolate using the old-world process of hand panning. A bold expression of chocolate in two of its purest forms, the Chocolate-Covered Nibs provide a refined flavor pairing with hearty crunch.

INGREDIENTS & ALLERGENS

Roasted Costa Esmeraldas, Ecuador cocoa nibs, Dandelion 70% Camino Verde, Ecuador chocolate (cocoa beans, organic cane sugar), cocoa butter

Made in a facility that processes peanuts, dairy, tree nuts, wheat, and soy

Made in a facility that processes peanuts, dairy, tree nuts, wheat, and soy.
WEIGHT
4.0 oz (113 g)
ADDITIONAL INFORMATION

Storage instructions:

store in a cool, dry place

Shelf life:

6 months

Vegan

Gluten free

peanut free

nut free

Collaboration

Feve Collaborator Chocolate-Covered Nibs
Chocolate-Covered Cocoa Nibs

A Chocolate-Covered Tradition

Chocolate-Covered Tradition

Feve coats each cocoa nib with more than 20 layers of our rich 70% Camino Verde, Ecuador chocolate using an old-world confectionery technique called hand panning.

Panning, one of the oldest technical skills a chocolatier masters, is an artisanal method of covering nuts, cocoa nibs, or other small confection centers with chocolate. Tempered chocolate is slowly poured or ladled over a batch of centers as they tumble gently in a rotating cylindrical panning drum, or kettle. The drum's rotation speed, and the number of chocolate layers, are carefully controlled by the chocolatier. Friction created by the centers' tumbling action distributes chocolate evenly around every center; once a single chocolate layer solidifies, the next pour of melted chocolate is ladled over the centers. This process is painstakingly repeated until the desired chocolate-coating thickness is achieved. 

 

ABOUT OUR COLLABORATOR

Dandelion + Feve

Feve Artisan Chocolatier

San Francisco-based Feve Chocolates has been our friend and collaborator since 2012, back when we opened our factory doors on Valencia Street. Their chocolate-covered almonds were our first collaboration and an immediate hit, kicking off a beloved tradition of partnering with local chocolatiers who use our single-origin chocolate to make mouth-watering treats, pastries, and confections.

With a shared commitment to ethical sourcing, and to using the best ingredients, Feve works with us to craft all of our chocolate-covered nuts, nibs, espresso beans, and sea-salt caramels, transforming single-origin chocolate into exquisite, boldly flavored confections.