Cacao nibs are the crushed seeds of the cacao plant from which chocolate is made. They can be used to add a cocoa aroma and flavor to beer. We recommend adding 2-4 oz. per 5 gallons to the fermenter after primary fermentation has slowed down. They can also be added to the boil where they will also impart some bitterness. We prefer them in darker beers like brown ales, porters, and stouts, but they could be used in any style of beer.