Navitas Naturals Organic Raw Chocolate Nibs, King of Cacao 16 Ounce Pouch

5 Responses to “Navitas Naturals Organic Raw Chocolate Nibs, King of Cacao 16 Ounce Pouch”

1. 

   spoonie says:

   July 15, 2010 at 4:08 pm

   I’m still trying to find the best way to use this product. I have tried to grind the nibs into powder but it still doesn’t dissolve. I need help.
   Rating: 3 / 5

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2. 

   Penn says:

   July 15, 2010 at 4:02 pm

   These nibs are not quite the equal of the higher price ones. I’ll use them up, but……….won’t buy this kind again. They don’t have the intense flavor of Scharfenberger.
   Rating: 2 / 5

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3. 

   John Weissman says:

   July 15, 2010 at 1:58 pm

   Raw coco powders and nibs touted to be the hyest in anti-oxidant compounds of all plants have yet to be proven beneficial. Please keep in mind a few lab experiments showing that antioxidants slow or prevent stuff physically near them from combining with, you guessed it, oxygen, dont prove anything good happens in a human body from the same chemical activity. Vitamin E slows or prevents oil it is mixed with from going rancid. This is good, but do it happen in you?

   U kno, not all “oxidation” can or should be prevented. Digestion is oxidation, and so is pickling, and cooking, and aging (wine, cheese, us, etc). Oxidation is necessary, so blanket awe for Auntie Oxidant is unfounded. You wonder if raw coco is worth the premium price–twice, thrice, or quad what regular (roasted) organic Fair Trade coco products cost. It is definitely worth it if you can rev up your proneness to enjoy the “placebo effect”. I dont say that cynically. A benefit is a benefit.

   THis product is milder than regular roasted coco nibs, but the mouthfeel is different than chocolit or roasted nibs–very fibrous. It isnt, however, celery, and breaks down in the mouth without much brux. My feeling at the moment is, go back to eating regular roasted coco products–nibs and powder, and take resveratrol or grape seed extract capsules to make up the diff in (presumedly) lost antioxis. Five stars, not for what the product is–but for what I hope it is.
   Rating: 5 / 5

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4. 

   C. Keeney says:

   July 15, 2010 at 1:49 pm

   I couldn’t wait to get these to use as a snack and also to use in recipes. I hope I can find other uses for them rather than as a snack, because they are bitter and really doesn’t even taste like chocolate. I am not a raw fooder, although I do have a couple of raw food cookbooks, so take that into consideration. I have no idea what I’m going to do with $25 worth of raw cacao nibs now. I even went to the web site to get recipes but there were none. Geez…….
   Rating: 2 / 5

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5. 

   Brandt Garner says:

   July 15, 2010 at 1:07 pm

   Raw Cacao has a high Vitamin C content. This product has O% if you look at the label on the back.
   
   Within the last year they covered up where it used to say Vitamin C with Vitality. If you look closely on some of the older packages, you can pull the Vitality sticker off that is covering up the vitamin C label. Which means that it has been cooked/processed in some way that removed that natural occurring Vitamin C.
   
   I only use the highest quality cacao, from reputable sources. Less quality, Other “raw” cacao beans on the market are not only of cheap forastero cacao varieties, they also are contaminated with several types of dangerous bacteria (remember cacao is a tropical crop where microbe contamination is more difficult to control).
   
   Remember you get what you pay for. Quality usually comes with a price. So check your facts before going cheap.
   Rating: 1 / 5

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