What is the typical role of cocoa nibs in chocolate production?

Cocoa nibs play a vital role in chocolate production primarily by adding texture and flavor. They are small pieces of crushed cocoa beans that have been fermented, dried, roasted, and separated from their husks. When incorporated into chocolate products, cocoa nibs impart a strong, rich chocolate flavor and a satisfying crunch, contributing to both the taste experience and the overall mouthfeel of the product.

In addition to flavor, the texture that cocoa nibs provide can enhance various chocolate applications, particularly in artisan chocolate bars, baked goods, and confections where texture contrasts are desirable. This use of cocoa nibs emphasizes the complexity of flavor profiles in chocolate, offering earthy, nutty notes alongside the sweet and creamy base typically found in chocolate products. Thus, their incorporation significantly elevates the sensory experience of chocolate.

The other options do not accurately capture the primary function of cocoa nibs in chocolate production, as they are not primarily used for sweetness, color enrichment, or stabilization.