Rambling on my chocolate search:
I was going to use unsweetened dutch-process cocoa powder (
Wondercocoa, fat free) for all the chocolate in my upcoming Breakfast Stout but the yeast will be ready Saturday and I won't get it until Monday (and I'm a slave to the yeast). So I did some searching and finding dutch-process cocoa powder locally was way more difficult than I expected.
I looked back at the recipe in Zymurgy (recipe had input from Founders head brewer) and it said
Belgian bittersweet chocolate. I remembered something I read about Callebaut being voted 'best' in some cooking magazine (fwiw, Ghirardelli was one of the worst). Callebaut is Belgian and Callebaut bittersweet chocolate (70.4%) was at Whole Foods. Not cheap of course.
Still wanting to use powder instead of the nibs, I finally found some at Williams Sonoma but had to pay through the nose for it. The brand is Pernigotti and it has a little natural vanilla in it which is fine with me. I gave it and some organic cocoa powder (that I found at Whole Foods) a sniff test and the Italian stuff smells WAY better (and is way darker as expected), I wanted to dive into that can it smelled so good.
So I'm prob going to go with 2.5 oz Callebaut bittersweet chocolate plus 1.5 oz Pernigotti cocoa powder, both @ around 15 min left in boil.