The cacao-bean pieces left after the shells are removed are called cocoa nibs.
After fermented and dried cacao beans are roasted, processors crack them and separate the hard outer shells from the edible interior. The small fragments of the interior are cocoa nibs. They contain cocoa solids and cocoa butter, the two major components that later become chocolate.
Nibs can be ground into cocoa mass, also called chocolate liquor, even though it contains no alcohol. Cocoa mass can then be pressed to separate cocoa butter from cocoa solids, or it can be combined with sugar and other ingredients to make chocolate. Nibs are also sold as an ingredient in baking, desserts, granola, and savory dishes.
Cocoa nibs are not the same as chocolate chips. Nibs are minimally processed cacao pieces and are naturally bitter and crunchy, while chocolate chips are formulated chocolate products containing ingredients such as sugar and usually added cocoa butter.