[denny]

Is there a recommended usage with this product?


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I was told to use the same amount by weight, as you would with nibs or powder. I'm still new to this product, but once I keg my double chocolate oatmeal stout I'll get back with an update on how it turned out using the same by weight as nibs or powder.

Not necessarily.  I had a conversation with the guy who makes it at HBC since we were sharing a booth.  Basically, since it's aspetically packaged you can add it to taste and not have to guess at the amount.  He sid a half to whole bottle is the ballpark, but recommended tasting as you add.  Or you can just add it per glass.

[yso191]

Does this product have oil/fat in it?

And who sells it online?

[BrewBama]

Does this product have oil/fat in it?

And who sells it online?

https://www.amazon.com/Cholaca-Raw-32-Ounces/dp/B013U5LVEK


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[denny]

Does this product have oil/fat in it?

And who sells it online?

Brewcraft wholesales it so any shop that buys from them can get it.

[el_capitan]

Not to be a turd, but it's CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! 

Back on topic, I've used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil's Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs. 

[secondbase]

Yeah, it's cacao like in the Portlandia skit.

I have only ever used nibs in secondary but I plan on making a few chocolate beers this fall/winter using powder and a mixture of nibs/powder to see if I can get the chocolate flavor in looking for.

[old.va.brewer]

I've used coco powder at the end of the boil for years with good results. Have you tried chocolate extract. Yes, add it to secondary or even before bottling. A little bit goes a long way.
Good Brewing


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[reverseapachemaster]

Not to be a turd, but it's CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! 

Back on topic, I've used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil's Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs.

Does processing cacao result in flipping the vowels?

[zwiller]

From memory of a trip to Hershey PA, yes, the names change occurs once processed but I think that is an oversimplified explanation.

I'd use chocolate extract at packaging instead of either nibs or powder.  https://www.olivenation.com/chocolate-extract.html?gclid=EAIaIQobChMIhOCAgKTX1QIVB6ZpCh0KEQZCEAQYAyABEgL_O_D_BwE

[Joe Sr.]

I use a whole bakers bar of chocolate in my stout.  I think it's 8 oz, but it's whatever standard size you can get at the grocery store.  I add it to the boil and get noticeable chocolate flavor in the stout.  No issues with head retention or oils over many years.  It can be a pain to get it to melt and you need to be sure not to scorch it, but the bakers bar works fine for me.

[reverseapachemaster]

I use a whole bakers bar of chocolate in my stout.  I think it's 8 oz, but it's whatever standard size you can get at the grocery store.  I add it to the boil and get noticeable chocolate flavor in the stout.  No issues with head retention or oils over many years.  It can be a pain to get it to melt and you need to be sure not to scorch it, but the bakers bar works fine for me.

Do you throw it in whole or chop/blend/grate first?

[Joe Sr.]

I usually just break it into chunks.  I try to add in the last 15 minutes.  It needs at least that long to get adequately dissolved.  My theory is that even if it's sort of syrupy when it hits the fermenter, the yeast will still eat it.

I use it in an imperial stout, so there are a lot of big flavors (roast, hops, etc.).  In a smaller beer, maybe the whole bar would be too much?

[el_capitan]

Not to be a turd, but it's CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! 

Back on topic, I've used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil's Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs.

Does processing cacao result in flipping the vowels?

While I was writing that post, I realized the irony in using both forms, so I did a little searching to make sure that "cocoa powder" was correct.  Yes, something in the processing step does change the name from cacao to cocoa.  Strange, huh?  I try not to correct grammar, but as a teacher and former state spelling bee competitor, I notice those things!