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Chocolate - Cacao nibs

Has anyone worked with nibs before? Any suggestions? do they need to be cleaned at all?

When I posted this question last year for a chocolate oatmeal stout a bunch of people replied saying to soak them in vodka for a week or two. It sterilizes them and there was something about the alcohol extracting flavors from the nibs. Another thing to consider is that they don’t really give off a lot of chocolate taste. It’s more of a cocoa bitterness and aroma.

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