The Baker's chocolate worked well. Definitely gets better as it ages. I think next time I'd probably like to try using some lactose as mine came out a bit drier than I like.
Primary: None :-(
Secondary: None :-(
Kegged: Saison Dupont, Andes Mint Chocolate
Planned: Iced Gingerbread Porter
Thanks for the recipe! The only change I made to the recipe was using 100% Cocoa Baker's chocolate, which I melted down and used instead of cocoa powder. Has anyone tired this?
I just finished racking to secondary and will post my results in 2-4 weeks.
Cheers!
Fermenting: Andes...
