The next step is to remove the thin, fiber-rich skin from the roasted cocoa bean. We crush the cacao beans into small pieces and use air to remove the lighter shell (husk) from the heavier or core (cacao nibs). Removing all the skin is important because it can lead to off flavors in the chocolate. The cocoa nibs are then ready to be turned into chocolate, while the shell can be used for tea or sometimes for garden compost.