Nicolas Berger Cacoa Husk

Nicolas Berger Cacoa Husk offers chefs a unique, natural by‑product of bean‑to‑bar chocolate making: the roasted outer shell of the cocoa bean. As part of Berger’s artisanal process, cocoa beans are carefully roasted and winnowed, leaving behind husks rich in aroma and culinary potential. These husks, normally removed during chocolate production, are prized for their intensely chocolatey scent and their versatility in both sweet and savoury applications.
Made following the same meticulous sourcing principles that define all Nicolas Berger creations, the husks originate from premium cocoa beans selected for their terroir, flavour clarity, and responsible cultivation. Berger’s approach prioritises sustainability, working with cooperatives dedicated to ethical and environmentally conscious agricultural practices. This ensures not only exceptional flavour, but also a product aligned with modern kitchen values.
Cacoa husk can be used to infuse creams, custards, syrups, spirits, or ice‑cream bases, lending a delicate roasted‑cocoa aroma without added sweetness. It is also excellent for creating house‑made cocoa‑husk tea, a naturally caffeine‑light, chocolate‑forward infusion increasingly recognised in modern patisserie and chocolate programs.