I have read several recipes using either chocolate baking powder or cocoa powder for maybe a sweet chocolate stout. Others have mentioned using cocoa nibs as they are more effective and potent when adding the desired flavor. However, I have a couple brands of chocolate which are my absolute favorite: Graeter's and Ester Price.
So here's my question for making a chocolate stout - Is it worth using your favorite chocolate (more than likely in bars) to impart the flavor into your beer, or will in be indecipherable from using nibs, powder, or extract?
So here's my question for making a chocolate stout - Is it worth using your favorite chocolate (more than likely in bars) to impart the flavor into your beer, or will in be indecipherable from using nibs, powder, or extract?