Crio bru is exactly like coffee. They take the whole cocoa bean and roast it like you roast coffee. I guess you can't just roast it at home because it will catch fire or something. But they've found a process to roast the beans like coffee. It's ground very coarse and it's dry. It's not a powder. You steep it in a french press or you can use a drip coffeemaker. You need a significant amount of time for the hot water to be in contact for the rich flavors to come out. Then it's semi-clear like tea or coffee with a richness like coffee. I made mine this morning with a generous portion of warmed and frothed cream. It was bitter and unsweetened like coffee but had all the overtones of a fine dark chocolate and even other overtones that were better than a chocolate bar.
Apparently you can save the grounds and cook with them. You can grind the grounds up so they are smooth and then put them in baked goods, smoothies or other recipes. I was thinking they'd be good in those chocolate muffin mug cakes I sometimes make. I was also thinking of making a sort of chicken mole using the grounds, chiles in adobo sauce and chicken. Use that for burrito bowls.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.