Adding chocolate

[iabowhntr]

I have a extract kit that came with my starter kit ... how can I add a chocolate flavor into it or is it even possible? What would be the process, when would I add it and what do you use to add chocolate flavoring? Sorry just new to this and just trying to figure a way to use this kit and maybe make it into something I’ll drink lol

 

[RM-MN]

I can think of 4 ways to add a chocolate flavor.
1. Steeping grains. Chocolate malt will impart some chocolate flavor.
2. Cacao nibs added to fermented beer, probably in a secondary fermenter so the nibs don't sink into the trub and get lost.
3. Cocoa powder added to fermenter.
4. Chocolate flavor extract added at bottling time.

I've used the chocolate malt as part of the grain bill for a stout. It does taste a bit chocolaty. I've also used cocoa power (unsweetened) and got more chocolate. My experience with flavor extracts has been that some of them taste fake. Good ones won't but how to find a good one is a question I have.

 

[Morrey]

RM-MN above offers good advice. Elaborating a bit on his suggestion #2....I like cacao nibs in my chocolate milk stouts. You'll find them in small packs (4 oz for 5G beer) online or LHBS. I lightly toast them (dry pan) until they smell like brownies baking, then cool before covering with a cup or two of vodka in a covered container to make a "tincture". The solids get strained out in a week or two after the flavors have infused into the vodka, then add the tincture when bottling or kegging. Taste as you go to hit the right notes so you don't over use.

 

[Lefou]

I can think of 4 ways to add a chocolate flavor.
1. Steeping grains. Chocolate malt will impart some chocolate flavor.
2. Cacao nibs added to fermented beer, probably in a secondary fermenter so the nibs don't sink into the trub and get lost.
3. Cocoa powder added to fermenter.
4. Chocolate flavor extract added at bottling time.

If time and opportunity allows, I've decided on using Choice Number 3, done immediately after the boil or at high krausen using dark, unsweetened powder. Not much, between 2-4oz at most. The powder should settle a bit after fermentation and since much of the oil and butterfat gets removed, the addition shouldn't disturb the foaming process as much as raw cocoa might in the boil.