I have read here that cocoa nibs can be used in place of chocolate chips, but what about the other way around? A recipe I want to try calls for cocoa nibs, but I am having a hard time finding them. What can be substituted for cocoa nibs (if anything)?
In this recipe, the nibs are being used as an accent ingredient, adding some crunchiness and a burst of chocolate flavor, as well as some bitterness.
They are not essential to chemistry or overall outcome of the recipe.