I recently re-made my chocolate pannacotta with raspberry jelly for a magazine feature - I'll tell you more about it when it's out. Meanwhile, make the recipe - it's delicious! I didn't have any cocoa nibs at hand this time, so I used some grated dark chocolate on top. And the chocolate I used was Green & Black organic, with 70% cocoa. Very intense, but very necessary in this particular dessert, since you use so little chocolate.