Belgian bittersweet chocolate?

[jamsomito]

I need 2.5 oz of this for a KBS clone recipe I'm trying. My HBS didn't have it. Can I just use bittersweet baking chocolate? I know that comes in squares, so will I have to shred it or something?

Just looking for some advice on what to use instead and where to get it.

Thanks all

 

[jamsomito]

Anyone? I'm brewing this tomorrow.

 

[shadows69]

I prefer chocolate malt in the mash or coco nibs in the secondary.

 

[cliffy]

I am currently doing a choc stout and used cocoa nibs in the secondary

 

[jamsomito]

Thanks for the replies. I've already got cocoa nibs. Maybe this will help. Here's the recipe, taken from a thread right here on HBT (can't find it now for some reason...):

5 US Gallons

13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt

Hops

1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

American or California Ale yeast

Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.

So I've already got chocolate malt, cocoa nibs, but I'm missing the Belgian bittersweet chocolate. Any other suggestions? The only things I can think of now are 1) bittersweet baking chocolate and 2) more cocoa nibs...

 

[BigSumpin]

I used bakers chocolate squares a few years ago in an extra-stout
The fat in the chocolate affected the carbonation somewhat (of which I dont know anyway around) but it still tasted extra great.

Go for it !