Ecuadorian Cocoa Nibs, 4 oz


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!



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