- Joined
- Mar 14, 2018
- Messages
- 9,000
- Reaction score
- 16,345
- Points
- 113
You probably suggested that to me last year, and I had a lot of different opinions given to me at the time. I probably chose to go the way I did more based on, the cool factor of saying that "I have been soaking my nibs" for the "last two weeks" thing...Nibs: Boil them. Chocolate "flavor" is not volatile. You're talking about cocoa and chocolate is cocoa and vanilla. Boil the nibs then at packaging add vanilla - use a good quality extract or make your own - to taste. Otherwise, chocolate syrup works fine as well, add it at high krauesen and simple, easy chocolate flavor is the result.
I'm agreeing with Minbari on this one: Chocolate flavor and lactose for sweetness. Mash high to give yourself dextrines and the perception of sweetness. Milk, well, you're adding milk proteins and other stuff you may not want. I think you'll get closer to your target by skipping the milk and using lactose.
Last edited: