The shells are produced during the processing of cocoa beans and are gently dried. Instead of being discarded, they find use as a premium ingredient in herbal and fruit teas — a sustainable way of using the whole cocoa bean.

The cocoa plant (Theobroma cacao) grows in tropical regions such as West Africa, South America and Southeast Asia. After fermentation and roasting , the beans are separated from their shells. These contain natural aromatic compounds that are ideal for tea infusions.

Cocoa shells are less intense than cocoa powder and are therefore ideal for gentle tea blends. The natural sweetness comes without added sugar — pure, characterful and easy to combine.

These constituents contribute to the characteristic aroma of the shells and make cocoa shell tea an interesting alternative to classic cocoa.

For an more intense aroma , cocoa shells can be combined with black tea or rooibos — this makes the tea stronger in flavour and gives it a lovely depth.

Cocoa shells in tea give any blend a hint of chocolate — mild, natural and aromatic. Ideal for anyone who enjoys chocolatey notes without extra sweeteners and values sustainable processing .