Cocoa Shells: Tea, Cooking and Garden Uses

Cocoa shells are the thin husk that surrounds each cocoa bean. They are separated from the nib after roasting, during winnowing. In our Montreal workshop, they come from the Ivorian cocoa beans we process ourselves. Long seen as a by-product, they have several simple uses.

What cocoa shells contain

Cocoa shells are mostly fibre. They keep a light chocolate aroma and a little theobromine, the mild stimulant naturally found in cocoa. They contain almost no fat: they are not eaten as is, but they are great for flavouring liquids.

As a tea: a chocolate-flavoured infusion

This is the most common use. Use 1 to 2 tablespoons of shells (5 to 10 g) per 250 ml of simmering water. Steep for 5 to 10 minutes, then strain. You get a hot drink with a cocoa aroma and no added sugar. It pairs well with a splash of milk, cinnamon or honey.

In the kitchen: to flavour milk and cream

Steep a handful of shells in hot milk or cream for 10 minutes, then strain. This flavoured milk makes a great base for custard, panna cotta, ice cream or a richer hot chocolate.

In the garden: a natural mulch

Spread around plants, cocoa shells make a mulch that keeps the soil moist and limits weeds, with a pleasant chocolate scent. Caution: theobromine is toxic to dogs. Do not use this mulch where a dog could eat it.

How to store them

Keep cocoa shells in a tightly closed jar or bag, in a dry place, away from light and strong odours.

Our cocoa shells come from our own batches of beans roasted in Montreal. You may also like our roasted cocoa beans and cocoa nibs.