Cacao Nibs, Organic - 7.8oz/221g

Cacao nibs are crushed pieces of cocoa beans that can be added to a secondary fermentation to provide a distinct and natural chocolate flavour. These nibs have deep, brownie-like, nutty, roasted flavours.

You can use these cacao nibs like you would a dry hop, by adding the cacao nibs to your secondary fermenter or keg for a couple of weeks (4 ounces per 5 gallons is a great place to start), allowing the beer to draw out the subtle flavors and aromas of the cacao nibs. They can also be used in the boil or mash - wherever you would like to experiment with them. Adding the nibs pre-boil will impart some bitterness, so use a lot less than you would when adding them to a keg.