PPG of Dark Chocolate

[RockyMtnGT]

Anyone here have any idea what the PPG of dark chocolate is? Not the malt, but the actual chocolate. I am building a recipe with a late addition of 60% cacao dark chocolate and wondering how much effect it will have on the OG. TIA

 

[LLBeanJ]

Don't have an answer, but it probably won't be enough to make much difference. I'd be more concerned about what the oils in the chocolate are going to do to head retention. If I were you, I'd use nibs instead.

 

[martyjhuebs]

Anyone here have any idea what the PPG of dark chocolate is? Not the malt, but the actual chocolate. I am building a recipe with a late addition of 60% cacao dark chocolate and wondering how much effect it will have on the OG. TIA

Im assuming this is sweetened? I cant talk anything on that but you may be able to accomplish the same flavor with unsweetened without changing the gravity.

 

[RockyMtnGT]

Don't have an answer, but it probably won't be enough to make much difference. I'd be more concerned about what the oils in the chocolate are going to do to head retention. If I were you, I'd use nibs instead.

I talked with my friend who is the head brewer at my local brewery and he said the oil should slick up on the surface after the boil, so we will just leave it in the kettle.