Originally Posted by eviljay
I'd rather use the actual fruit, and I've tried the vanilla before, it's ok, but it takes away from the chocolate, I'd say add an ounce or 2 more nibs if that's the route you're going to take
Jay, what would you think about soaking the nibs in Organic Vanilla Extract? It's high in alcohol and almost all commercially available Chocolate has a little in it? I haven't tried to soak my nibs yet, but have only used them in 10+%ABV beers and they seem to work nicely. Will try the soak and see how they differ. I just read the rest of the thread. I get that the vanilla would take away from the Chocolate, but I'm still going to try it on a different beer.