Cacaobonen | Nutella

Ingredients

The Nutella®
cocoa

To create the cocoa blend used in Nutella®, we buy only raw cocoa beans, carefully selecting them directly in their country of origin.

Expertise cacaobonen | Nutella

Growing our expertise

Over the years, we have developed decades of experience, improving our know-how in the processing of cocoa beans to bring you that specific aroma that contributes to the unmistakable taste of Nutella®.

Cacao-aroma bonen | Nutella

The unique aroma of Nutella® cocoa

Our uniqueness: we have created the best cocoa blends possible to get that special aroma and unique fragrance of Nutella®.

Cacaobonenpoeder | Nutella

Only high-quality beans

We carefully select cocoa beans mainly in the Western Africa region. Discover more about where we source our cocoa here.
We only buy cocoa pods from the main crop harvested between October and February to ensure the highest possible quality of the raw material. The cocoa pods are then opened to remove the fresh beans which are left to ferment in large heaps, preferably under banana leaves. This phase lasts about a week, and is very important because this is when the aromatic precursors of cocoa develop.

From the beans
to cocoa powder

We transform the beans ourselves into cocoa powder through a multi-stage transformation process carried out in our factories.

Stap 1 cacao drogen en pellen | Nutella

STEP 1

The drying and shelling

We start with the drying phase, followed by the shelling. The beans are put into a large mill that separates the edible part to be ground - the nibs - from the outer shell.

Separating the edible part
Gedroogde cacaobonen | Nutella
Stap 2 cacao roosteren | Nutella

STEP 2

THE ROASTING

The ground nibs are treated to reduce the cocoa's natural acidity and then roasted to enhance their flavour and colour.

Bring out flavour
and colour
Geroosterde cacaobonen | Nutella
Stap 3 cacao vermalen | Nutella

STEP 3

The grinding

We grind the roasted nibs to obtain the cocoa mass. Then the cocoa mass is pressed to separate the fattiest part (the cocoa butter) from the dry part (the cocoa “cake”).

The dry part of the cocoa mass
Gemalen cacaokorrels | Nutella
Stap 4 cacao poederen | Nutella

STEP 4

The powdering

Lastly, after breaking out the cocoa "cake", we obtain the cocoa powder that we use in the preparation of Nutella®.

Unmistakable
flavour
Het cacaopoeder | Nutella
Gecertificeerde cacaobomen-logo | Nutella

Sourcing 100% certified cocoa for Nutella®


All the cocoa volume we source for Nutella® will be from Rainforest Alliance Certified™ or UTZ certified farms by the end of 2020. We are committed to responsible sourcing practices for our ingredients, and since 2013 we have been working with several certification organisations to certify the cocoa farms from which we source our cocoa.

Landschap suikertoeleveringsketen | Nutella
Ontdek het duurzaamheidslandschap | Nutella

Discover more about Nutella®
cocoa supply-chain

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