Nibs are basically the roasted and broken cacao beans before being processed with sugar and turned into chocolate. A cacao bean has three parts: the fleshy inside, or nib; the germ, a tiny root; and the outer shell. Nibs are where flavor lives, and to make chocolate, we grind them with sugar. What creates the interesting flavors of nibs? Taste is affected by many things: from the genetics of cocoa to the geography and climate of a region, from the fermentation and drying process to the way we roast the beans. And they still vary from harvest to harvest! How do I use them? We recommend using nibs as nuts: in cookies, salads, bread, etc., but they're much more versatile than that. They can be strong and acidic like ripe strawberries, caramelized like toasted almonds, or creamy and sweet like a peach ice cream. Cacao nibs are the purest and most direct expression of the flavor of a specific cacao bean. 250 gram can. Ingredients: cocoa nibs. Gluten free. Lactose-free. Soy-free.