I've been trying to come up with a white chocolate porter recipe myself. I had a white chocolate brown ale from Cleveland Chop House at the last brew fest I went to & it was pretty tasty. The brewer said he just melted down the white chocolate & added it after fermentation. I thought this method would kill any head retention, but it didn't for this beer.
I found some Ghirardelli white bakers chocolate (powder) at the grocery store that I'll probably experiment with whenever I get around to brewing this. I'm thinking of adding some to the end of the boil & maybe making a paste for the secondary depending on how the hydrometer samples taste.
Let me know what you come up with & how it turns out if you brew it.
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