Anyone use chocolate extract?

[apl_seed]

Last summer I had a chocolate peanut butter porter at a local brewery and my wife loved it. It was tasty but not quite my thing. Its like a peanut butter cup in a glass. The brewmaster told me he used peanut butter extract and chocolate extract but wouldn't say any more. Anyway, I wanna try it in a mocha coffee recipe instead of nibs so I can skip the secondary and get it in the keg faster. I found some online but I kinda wanna make it myself. Is it the same thing as soaking nibs in vodka and adding the liquid to the boil?

 

[McKnuckle]

Pretty much, except you would add the liquid in secondary or even at bottling. You'll kill all of its essence if you boil it. You can roast the nibs or leave them raw.

I find that it still takes a lot of extract to perk up my nose to the point where I say "Ah ha! Chocolate!"

 

[Queequeg]

Yeah I second that, you do indeed need a lot of extract.

You could go for a good quality cocoa powder in the boil. I have had good results you just need to be patient allowing the suspend cocoa to clear.