Originally Posted by Stauffbier
Chocolate Liqueur has sugar in it, and it's fermentable. You could probably use it to prime with, but I think it would be tricky to figure out how much to use without making bottle bombs. You would be better off using chocolate extract at bottling. I've used chocolate extract from AustinHomebrew with success before...
Huh. I guess that should be obvious to me but for some reason I never thought of that. I could have sworn I saw recipes calling for it at bottling.
Ok, let me re-ask the question:
Do any of you recommend choolate liqeuer in the primary/secondary over using cacao nibs, vs using chocolate extract?