What you need to know about chocolate for brewing

[Clankenbrew]

Ok, thanks for the reply. Friday will be a week in an imperial oatmeal stout. Im "trying" to age it for at least another month and I am hoping I don't have to remove them.

 

[Beergnomes]

There are companies now doing less refined stone ground by hand
chocolate bars and they are spectacular, slightly grainy but intense flavor. You can find them periodically discounted at TJ Max of all places. If I ever get into doing a chocolate stout I'll do some more research but for now I just eat the chocolate and drink the beer.

 

[dfettero]

Chemist here. Sadly, that's the rub. I've not found a great way. It's that whole oil and water not mixing bit.

But I would like to ask for clarification of what you want. Do you want to know how to keep the cocoa butter out of your beer or how to properly extract the flavor contained therein?

Oil floats, water freezes. Scrape the oil off the top.

 

[Alchemist42]

Unfortunately, in my experience even the residual really plays havoc with head retention. YMMV