Sanitizing Chocolate

[emjay]

So it's about time to throw chocolate in the fermenter of my milk stout. First time doing it. I added vanilla beans earlier today which was cut up, gutted, and soaked in vodka for a while, which had the added benefit of sanitizing the vanilla.

My question is... is there any risk of infection from throwing the chocolate straight into the fermenter? It's two 90% Lindt bars and I want to break it into a bunch of pieces first. Should I soak it in vodka as well? I'm nervous about throwing it straight in!

 

[theredben]

Don't need to worry. If you are still worrying though, just spritz it with a no-rinse sanitizer like One-Step or Star-San.

 

[Shinglejohn]

I do it for a beer, just throw it right in secondary and have never had a problem.

 

[Shinglejohn]

I always use unsweetend, if you use sweetened, it will ferment the sugar.

 

[DCPiet]

Lindt is a Swiss chocolate, so I'm sure it's impeccably clean ;-)