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Cacao Nibs, TCHO, Ghana - 100g
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Cacao Nibs, TCHO, Ghana - 100g


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Cacao nibs are crushed pieces of cocoa beans that can be added to a secondary fermentation to provide a distinct and natural chocolate flavour. TCHO nibs from Ghana are produced with conventional agriculture; their profile is predominantly milk chocolate with slight hints of nutty or coconut flavors.

Cacao nibs are the easiest and most natural way of incorporating a rich chocolate flavour into specialty beers. A simple post fermentation addition in the fermentor and a week of contact time is all that is required. Adding the nibs is similar to adding hops for a dry hop addition. Consider it “dry nibbing!”

100 g

  • CA$8.00
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Cacao nibs are crushed pieces of cocoa beans that can be added to a secondary fermentation to provide a distinct and natural chocolate flavour. 

You can use these cacao nibs like you would a dry hop, by adding the cacao nibs to your secondary fermenter or keg for a week (100g per 5 gallons is a great place to start), allowing the beer to draw out the subtle flavors and aromas of the cacao nibs. They can also be used in the boil or mash - wherever you would like to experiment with them. Adding the nibs pre-boil will impart some bitterness, so use a lot less than you would when adding them to a keg.

TCHO cacao nibs are special because they are of the highest quality and when possible, they are sourced from “beyond fair trade” farms. The TCHO source farmers are taught to grow and ferment better beans, so they can escape commodity production and become premium producers.


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