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During production, cacao beans are separated into meaty solids, known as nibs, and a fatty portion called cocoa butter.

The cherry nib recipe is my current favorite — we subbed out nuts for cacao nibs, which give it an addictive texture.

This process, imported from the chocolate-obsessed Netherlands, ground the cacao nibs into finer, less noticeable pieces and better separated the cocoa butter, resulting in a more palatable "eating chocolate."

The next step of the chocolate making process involves roasting the beans, which helps to separate the outer husk, or shell, from the inner bean, also known as the cacao nibs.

Noodle nibs: Those broken bits of spaghetti that fly out of the box and land everywhere except in the pot.