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 and liquors.
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 great in porters and stouts.
Notes of Walnut, Banana, and Toffee.
Storage: Keep in a cool, dry place between 60-70ºF. Keep out of heat, humidity, and sunlight