After the cacao beans are roasted and the exterior shells are removed the beans are then broken up into smaller pieces which are referred to as cacao nibs. Cacao beans can either be roasted at our regular temperature of 90°C or at temperatures below 42°C which are then considered to be raw cacao.
All chocolate starts off as a cacao nibs. It is the first step in the production of chocolate. While both dark chocolate (containing 70% + cocoa solids) is a superfood, the nutritional benefits are incomparable to that of cacao nibs because cacao nibs are broken up cacao beans without any additives or further processing and is the first step of the process in making chocolate.