Cacao nibs bring a refined, natural chocolate character to liqueurs, offering earthy depth, warm bitterness, and aromatic richness. Their slow extraction releases layered flavors that feel smooth, rounded, and slightly roasted. Unlike powders, cacao nibs infuse cleanly without creating sediment, making them ideal for premium liqueurs. They pair beautifully with nuts, chili, vanilla, and dark spirits, delivering elegant cocoa warmth and long, satisfying depth.
Deep cocoa aroma, bitter-dark chocolate notes, dry and earthy with roasted undertones.
Adds structure and adult bitterness, grounding sweetness and giving liqueurs a dark, chocolate backbone.
Use lightly crushed nibs; 30–60 g per 1 L. Infuse 1–3 weeks in rum, vodka, or brandy; sweeten after.
Vanilla, coffee, chili, orange peel, cinnamon, cherry, almond, honey.
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