When we roast the cacao, we only use the inner nib to produce chocolate. We're left with a very aromatic shell that smells of deep dark chocolate. We love using these shells to steep into hot water and make an earthy hot chocolate without any of the sugar usually associated with the drink. We find that it has very bold acidic and umami undertones that make for a lovely warm drink. The shells can also be soaked in filtered water for 24 hours and produces a beverage like cold brew coffee. This product is vegan-friendly!