Originally Posted by gwapogorilla
Thanks for posting this recipe ChshreCat. It has inspired a recipe of my own. May I ask a question? Why Do you need to use "fat free" cacao? The reason I ask is that I ordered RAW Cacao beans....they are whole and not roasted, and have a higher fat content then most powders on the market. This is a link to what I bought....http://www.amazon.com/gp/product/B00EKRRVQ0/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
I am/was planning on grinding 5 oz. of these and adding 5 minutes left in the boil. But I am a little concerned as you stated "fat free".
Fats tend to destroy head retention in your beer. I use fat free cocoa powder to retain as much head as I can on my beer. If you don't mind a lack of foam, then there's nothing to worry about. It shouldn't affect it otherwise though I'm not sure you'd get quick as much chocolate flavor.
Now... if it were me... I'd go ahead and use fat free cocoa powder, but a slightly smaller amount, in the boil. Then I'd take those cocoa beans and crack them into smaller chunks with a rolling pin, but not grind then down to powder and then secondary on them. Call it a TRIPLE chocolate stout!
THEN (Yeah, I'm not done yet).... THEN... when you bottle, take those beer soaked nibs and rinse the yeast off them and back them into a chocolate cheesecake. Dark chocolate cheesecake with stout-soaked cocoa nibs.