Airbed roasting

[alext]

Hi guys! I'm new in the bean-to-bar hobbie and have some basic questions to start with.
I come from the coffee roasting/espresso hobbie, so I have a coffee roasting maching (Kaffelogic) that I want to use for making chocolate.
As I cannot source beans locally, i'll have to start with raw cacao nibs, which is what i found.
At the roaster I can set up temperature and fan profiles, so the question would be about a "standard" roating curve for nibs.  Anyone can share how the curve should be ideally for nibs? Ending temeprature, roasting time, etc?

For conching/refining I'll be using this machine. Dont have any experience with it yet.
Thanks

[alext]

just in case, I already checked the literature at chocolatealchemy on roasting. There is a profile there on drum roasting and some info on air roasting beans, but it says it dont apply to convection roasters and not sure if same applies to nibs (smaller pieces, faster roasting?)