Having seen a number of recipes including cacao nibs around the interweb, I was naturally curious to try some myself. I had eaten them before in chocolate bars, but never plain. Not that I recommend eating them plain — the flavor itself is rather bitter and slightly on the wooden side. But add them to a baked good, and suddenly you have a lovely, coffee-flavored crunch. I decided to experiment and throw them into some scones, and was pretty pleased with the results. These are great accompanied by a cup of coffee for a leisurely breakfast, accompanied by a few fresh raspberries on the side. I also topped them with raspberry jam, to add a little more sweetness.
