Roasted cacao. Anybody use it?

[fezzman]

I recently tasked SWMBO with ordering a pound of organic cacao for a stout I was planning. She was already placing an order with this specific store.

I received my cacao today and, UH OH, it is roasted. I didn't even think to specify it with her.

I tasted some and it is pretty dang bitter, way more so than the raw nibs.

Now I'm not so sure about using it in my recipe. Anybody have any experience with it?