Certified Organic Cacao Nibs are essentially unprocessed chocolate. You can eat them 'as is', grind up and make chocolate or add to coffee, desserts, cereals & smoothies. The cacao beans are lightly roasted then separated into the husks, the nibs and the germs. At no stage in the processing does the temperature go above 45 degrees Celsius. The certified organic indigenous growers use an age old system of permaculture, where the cacao trees are planted under the native forest canopy, along with other fruit trees, such as mango, avocado, papaya etc. All of these trees add to the fine multi-floral flavour of this exquisite cacao.