The inner almond shaped seed of the cacao bean. The nibs are exposed after the outer shells of the cacao bean have been removed. Nibs are roasted, then ground to produce chocolate liquor, from which all chocolate products are made.
After cocoa beans are fermented and roasted, the nibs, which are the center of the bean, are ground and become chocolate liquid. The high fat content is what allows them to become a liquid.
Meat of the cacao bean - the fundamental item from which chocolate is made. These dark, rich bits remain when the shells detach from the beans after they have been roasted.