4 teaspoons cocoa nibs (optional, I used Theo).
4茶匙可可果肉(依个人习惯任选)。
Cocoa nibs, powdery, slightly bitter, woody.
可可粉，粉香，轻微的苦香，木香。
You can find cocoa nibs at many grocery stores these days.
现在你能在许多食品杂货店里找到这种磨碎的可可粉。
Cocoa Nibs: Before chocolate becomes chocolate, it originates from the humble cocoa bean.
可可碎仁：在巧克力成为巧克力之前，它来源于小小的可可豆。
Sprinkle about half a teaspoon of the cocoa nibs onto the bottom of each ramekin, if using. Set aside.
若使用可可粉，则在每个模具底层撒大约半茶匙，备用。
Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite.
松脆的：可可粉焙烤后恰好充满每个模子的底部，给每一口都带来惊喜。
Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite.
松脆的：可可粉焙烤后恰好充满每个模子的底部，给每一口都带来惊喜。
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