Cocoa nibs are the pure and raw form of chocolate with nothing added or processed. The flavorful inner part of the cacao bean, nibs are cured after gathering and then carefully roasted to bring out the full chocolate flavor and aroma. Great for brewing cocoa flavored beer, wine, mead, liquors; they also double as a great snack! If you like dark, bittersweet chocolate, you might have to be careful about getting addicted!
In brewing they can be directly added to the boil or added during secondary fermentation and allowed to steep for 5 to 10 days. If boiled, some of the natural bitterness of the Cocoa will be extracted, and as such can potentially be used to replace bittering hops. The Cocoa flavor is naturally great in porters and stouts, but the possibilities are endless!
Notes of smoke, nuts, and toasted bread
Storage: Keep in a cool, dry place between 60-70ºF. Keep out of heat, humidity, and sunlight.