With this recipe, I opted to use cacao nibs, roasting them from scratch instead of using cacao powder as I did in all my previous recipes. The cacao nibs contain both cacao solids and cacao butter. Dry cocoa solids are the components of cocoa beans remaining after extracting the cocoa butter, the fat component. When roasted and blended the cacao nibs convert into a liquid state or cacao paste, otherwise known as cacao liquor.  Personally, I have found that the chocolate made using cacao nibs blended into a paste sets better than when using a combination of cacao powder and cacao butter. There is also something very therapeutic about smelling freshly toasted cacao nibs, similar to roasted coffee beans, the scent will fill up your house so beautifully that you may mistake your kitchen for Willy Wonka's factory!