powerpunk5000
Well-Known Member
- Joined
- Aug 25, 2017
- Messages
- 185
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I know you can use caco nibs or bakers choclate powder, but has anyone used a actual dark choclate bar? Here the label:
Cool I'll try that next!Maybe get yor hands on some second-hand strawberry cupcakes and go for it!
Idrum has a good point- often what we perceive as 'chocolate' comes from vanilla. So add a vanilla bean when you add the cocoa nibs = much more 'chocolate flavor'.I tried Baker's chocolate once in a stout when I first got into brewing. I didn't get good results using it in a bar form. Fast forward a bit and made the same stout recipe using cocoa nibs in the secondary along with a vanilla bean. The end result was fantastic and the chocolate definitely came through in the beer. I've seen other folks use it and had good results. I most likely made a rookie boo boo lol.
Yeah.. that is what happened to mine. I had to rack below it and had some waste I could have avoided. Newbie mistake back in the beginning.Fat content will cause a mess. You'll likely get a layer of fat congealed on the top. Kind of like when you put gravy in the fridge and you get that layer of fat on the top overnight.
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