I saw a cool thing on 'Unwrapped' on the food network about chocolate, and they were talking about Sam Adams Chocolate Bock.
It looked and sounded fricking AWESOME, and now I want to make some. They mentioned that they used 'cocoa niblets' in fermentation to have the chocolate taste. I've looked around on the net, and they're fricking EXPENSIVE...to the tune of about $9/lb + shipping.
How much cocoa beans would one need to get a moderate yet not overpowering chocolate flavor? How do you prepare the beans?
Does anyone have a recipe that uses chocolate beans?