I’d maybe try blending half in with what you’d normally use with coffee grounds. Grind up maybe a tablespoon. Bit more of an earthy tone. The chocolate tone I’m not too sure about; better to try them for yourself first!

I make a full 12 cups of coffee using 3/4 cup coffee beans and 1 scant tablespoon of BB's cacao nibs. I don't want to use too much cacao because there is a possibility the cocoa butter in the nibs can plug up the filter and that would make a big mess. I grind them together (I go for a finer grind) and use a Mr. Coffee basket style coffee maker. I find the cacao mutes the harsher, bitter side of regular coffee and imparts a chocolate aftertaste but it's subtle and not at all overpowering. Today I added 1/4 teaspoon of ground New Mexico red chili and that puts a tactile feeling of "bristle" on the back and sides if the tongue.