AAU-equivalent of cacao nibs?

Has anyone worked out (or does anyone otherwise know) the AAU equivalent of cacao when it's added to the boil? I've seen in a few places that it can be used as a bittering agent if added for the last 10 min of the boil, and I'd like to play with using that method in a future recipe. If it does have a significant impact on bitterness I'd want to reduce the hops accordingly.

Can't seem to find the info on this forum or otherwise on google... Anyone know?

That's a tough question, and I doubt you'll get a good answer to it. But, hops and cocao are two different types of bitterness in my opinion. I typically never adjust hop levels when I add it to my boils. Just think of it as the bitterness you'd taste from biting into a 100% chocolate bar.

I'll have to talk to the head brewer at the brewery I work for and see if he knows about the difference in alpha acids. I believe chocolate has AA's, but it's a different type. I'm no expert on the chemistry side of brewing, so hopefully he can help.