The interior meat of the cacao bean. The nib is retrieved after the beans are roasted and the husks are removed. The nibs themselves are more than 50% fat (cocoa butter): nibs from fine beans have 53% or more. While nibs are ground and conched to make chocolate, they are also roasted and sold as crunchy confections plain and chocolate covered; for use in desserts, for savory uses in salads and sauces, and as garnishes. A number of chocolatiers make bars with nibs.

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