Agrimontana | Agricacao Cocoa nibs

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Agricacao Cocoa nibsROASTED COCOA BEANS REDUCED TO GRAINS.

Ideal for variegating: ice creams, sorbets, parfaits, creams, mousses and ganaches. Can be used in the bean to bar machine for the production of masses and artisanal toppings.

TECHNOLOGY IN THE SERVICE OF PROFESSIONALS From the plantations to the laboratory, the journey of agricacao continues and is expressed in the hands of pastry chefs and chocolatiers. agricacao collaborates with technical consultants of the highest level with the aim of offering professionals a complete collection of references for pastry, ice cream, and HoReCa.

agricacao stands out for its careful selection of origins and the defined aromatic profile of each chocolate. agricacao is the interpretation of cocoa according to agrimontana. This line is dedicated to the excellence and purity of cocoa, created to meet the needs of pastry chefs, chocolatiers, and professionals in the art of sweets who seek top-quality raw materials. Each reference in the range expresses the soul of the territory of origin, enhancing the unique characteristics of each type of cocoa and offering a range of versatile solutions, ideal for elevating the creativity of master chefs. It is perfect for those looking for a product that combines tradition, innovation, and impeccable processing.