Cacao pods are harvested by hand when they are ripe, the pods are opened and the seeds are left in barrels to ferment. Once fermented they are dried in the sun and then roasted and the outer shells are cracked (a process called winnowing), to leave the central part which is the Cocoa nib (or Cacoa nib as it is sometimes known), the nibs contain the natural acids and fats and are essentially the rawest form of chocolate before further processing and ingredients are added to sweeten them and turn them into chocolate chips or bars. Cocoa nibs have a slightly bitter, nutty flavour and are very high in antioxidants. Their main claim to fame is their high flavonoid content that has been positively linked to preventing cancer and brain ailments such as Alzheimers disease.