Cocoa Nibs are raw cocoa beans, that have been prepared for making chocolate by fermenting, roasting, deshelling, and breaking into small pieces. They are like little chunks of roasted coffee beans. These are added to the ferment or at the end of the boil to impart real chocolate flavor to chocolate porters and stouts.
After experimenting with generic nibs of unknown age and origin and finding the resultant chocolate stouts and porters wanting in real chocolate character, we have sourced premium Kokoa Kamili Nibs from Tanzania. These are fresh roasted in small batches in the United States and then we package them in 4 oz. oxygen barrier bags and refrigerate them.
We recommend using 4 ounces per 5 gallons of porter or stout, and we have found that adding the nibs directly to the primary fermenter produces a more intense and smooth chocolate flavor than adding them to the secondary. Curiously, we have also found that 4 ounces added to the primary fermenter results in a stout with a more chocolately character than adding 8 ounces directly to the secondary fermenter. Enjoy!