Cacao (Cocoa) Nibs 4oz
Cocoa Nibs add a dry chocolate flavor to stouts, porters and some Belgian ales. The nibs produce a stronger chocolate character than you can get with dark malted grains alone. I add 4 to 6 ounces of nibs to the secondary for about a week, but letting them sit longer than that will not produce off-flavors. A few ounces of cocoa nibs can also be added to the last 10 minutes of the boil to get a bitter chocolate flavor.