The Secrets of Chocolate making
Yes, it’s possible. But it’s not the method we use at Orfève.
What Are Nibs?
Nibs, or cocoa nibs, are the edible core of the cocoa bean, what’s left once the shell is removed. This is the part rich in cocoa solids and cocoa butter, and it’s what is used to make chocolate.
Some makers choose to remove the shells before roasting. This method can save time by roasting the nibs directly rather than the whole beans.
To do this, the beans first go through a heating tunnel (infrared or similar), which gently pre-roasts the outer shell, making it easier to detach.
Orfève’s Approach
At Orfève, we prefer to roast the whole beans, shell included.
Why?
Because the shell plays a crucial role:
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It protects the bean as it heats up
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It acts as a natural insulator against thermal shock
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It allows for a gentler, more even roast
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And most importantly, it helps preserve the cocoa’s subtle aromatic notes
It’s a slower, more artisanal approach, but it’s one that respects the raw material.
In Summary
Roasting nibs is possible. But roasting whole beans better preserves their integrity, aromatic complexity, and origin signature.
At Orfève, this method reflects our commitment to precision, product respect, and the pursuit of pure flavor.