I've never worked with nibs. What flavors do they impart? Is it an unmistakable chocolate flavor? I know there is all sorts of processing that can be done on nibs to turn them into cocoa powder such as roasting, alkali, etc., that I was wondering whether you get a lot of chocolate-ness out of it or whether it imparts other unique flavors. In other words, if I want a definite chocolate taste, do nibs give you that or are you better off going with something like a chocolate malt or using cocoa powder. This is probably too general of a question because, like coffee, I'm sure it is very dependent upon the cocoa pod, where it comes from, and how it's handled.