Cacao Nibs, TCHO, Ecuador - 100g

Cacao nibs (also referred to as cocoa nibs) are the key ingredient in chocolate. They are crushed and roasted seeds from the cacao plant. TCHO Nibs have a wonderful cocoa smell to them and feature a baker’s chocolate or European dark chocolate profile with fruit notes. They add a subdued cocoa-like flavor to any beer.
 
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.

100 g