What you have is cacao one step before chocolate. In order to turn the nibs into chocolate as you know it you would need to hand grind it, turning it into a paste, this grinding process releases the fats from the cacao and little by little turns the nibs into a smoothy, silky gooey liquid. This when placed in a mold will set and give you a 100% block of cacao, like the El Clásico block you have hidden away from the women of your house. Personally my recommendation with the nibs is to enjoy them as they are which is a unique taste experience, and then work with the El Clásico block of cacao for drinking and eating in whatever ways you and your family like chocolate.