Cacao by Nibble
Cacao for whatever you’re making
From our chocolate factory to your next project.
Great chocolate begins long before the recipe. It begins with cacao chosen for its flavor, character, and potential. We offer carefully sourced cacao for professional chocolate makers, pastry chefs, brewers, growing businesses, and curious makers experimenting at home.
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Real cacao. Selected by chocolate makers.
Useful, flavorful cacao for makers at every stage.
Since 2013, we have been turning whole cacao beans into small-batch chocolate at our San Diego factory. Working directly with cacao has taught us that every origin behaves — and tastes — differently.
Some beans are deep and classically chocolatey. Others reveal fruit, nuts, spice, flowers, or gentle acidity. We select cacao with both flavor and usefulness in mind, then share what we know so you can choose confidently.
No secret formulas. No cacao mysticism. Just practical guidance from people who make chocolate from the bean every day.
Available origins
Two origins. Two useful flavor directions.
Start with a cacao profile that fits what you are making: classic and chocolate-forward from the Dominican Republic, or lighter with dried fruit and nut notes from Peru.
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Dominican Republic
Trinitario Cacao
A classic cacao profile from the Dominican Republic, selected for makers who want a deep, familiar chocolate foundation. It is a strong starting point for bars, baking, beverages, and recipes where a clean chocolate character matters.
Flavor direction
Classic chocolate · roasted notes · gentle nuttiness
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Peru
Criollo + Trinitario Blend
A lighter cacao profile from the Amazon region of Peru, selected for makers looking for nuance, lift, and a more delicate flavor base. It is especially useful when dried fruit, nuts, and brightness can add dimension to the final product.
Flavor direction
Dried fruit · toasted nuts · light cacao finish
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Choose your origin. Order by the pound.
Our cacao is offered as whole beans by default, with available order sizes listed for each origin. Need a larger quantity, recurring supply, roasted cacao, or nib preparation? Write to cacao@nibblechocolate.com.
Dominican Republic
Trinitario Cacao
Trinitario · Whole beans · Classic chocolate profile
| Origin | Dominican Republic |
|---|---|
| Cacao type | Trinitario |
| Format | Whole cacao beans |
| Processing | Available raw; roasted batch by request |
| Certification | Listed individually when available |
| Available sizes | 10 lb and 25 lb |
Flavor direction
Classic chocolate · roasted notes · gentle nuttiness
Order size
$149.00
Standard 10 lb order
Don’t hesitate to send us an e-mail — we would be happy to help! cacao@nibblechocolate.com
Available sizes — Dominican Republic and Peru
10 lb
$149.00
$14.90 / lb
Good for testing and small batches
25 lb
$347.75
About $13.91 / lb
Better rate for larger production
For makers at every stage
Start where you are.
You do not need a factory to start making chocolate.
You might be testing your first batch in a home kitchen, developing products for a small business, or sourcing cacao for established production. We offer options for makers at different stages, with available quantities and formats listed for each origin.
Need a larger quantity or recurring supply? Contact us and tell us what you are making, which origin interests you, and the timing you need.
Custom preparation
Need your cacao prepared as nibs?
Prepared by request
Every cacao origin is different. Bean size, flavor, roast response, and texture can all affect how it performs in a finished product. That is why we do not treat cacao nibs as a one-size-fits-all bulk item.
Our cacao is offered as whole beans by default. If you cannot roast, crack, or winnow the beans yourself, we may be able to prepare nibs specifically for your project.
Tell us what you are making, how you plan to use the cacao, and the flavor you want to achieve. We will work with you to select the origin and processing approach that make sense for your application.
Custom nib preparation is available by request and depends on origin, quantity, intended use, and production availability.
Cacao FAQ
Frequently asked questions.
A few practical answers before you choose an origin, place an order, or ask us for help selecting cacao for your project.
Not at all. It can also be used for baking, brewing, pastry, beverages, product development, and other culinary projects.
Yes. Available order sizes are shown for each origin, including options that work for testing and small-batch experimentation.
Our cacao is available raw. If you need a roasted batch, contact us at cacao@nibblechocolate.com.
Yes. Contact us with the origin, quantity, and timing you need. Availability depends on the cacao and current harvest inventory.
Certification can vary. Organic status and other verified sourcing information will be listed individually for each cacao.
Yes. Tell us about your recipe, equipment, experience, and desired flavor profile, and we will help narrow the options.
Not sure which cacao to choose?
Tell us what you are making.
Tell us the flavor you want, how you plan to process the cacao, and whether you are testing, developing, or scaling. Our factory team can help guide you toward an origin that fits your project.