Cocoa nib which is finely ground. Like chocolate, it is solid at room temperature but liquid above 35°C.
Source: The Science of Chocolate (2008)
The Glossary team is actively seeking an author for the expert perspective of this term.
If you are an expert in this field and would like to discuss authoring an entry for this term, please let us know using this form. We will get back to you as soon as possible.
You are welcome to collaborate with another author – either someone you already know, or someone we suggest. In fact, we encourage collaboration! Let us know if you are interested in collaborating.
You can also use this form to recommend someone else to author an entry for this term. We will contact your suggested author as soon as possible.
We accept entries in both Spanish and English.
We look forward to hearing from you.
— Fine Chocolate Glossary Team