wells11
Well-Known Member
Whats the best way to get a sweet chocolate tatse in beer?
Sweet Chocolate taste
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ArkhamAsylum
Active Member
Add Hershey's syrup to the keg/bottles. 
Or, alternatively, a combination of lactose and cacao nibs/unsweetened baker's chocolate powder. Lots of techniques available, and open to debate. My personal preference is to add powders to the boil (last 10 minutes or so), and/or "dry hop" the cacao nibs. Using some chocolate malt (or pale chocolate malt for a lighter color) also doesn't hurt.
Or, alternatively, a combination of lactose and cacao nibs/unsweetened baker's chocolate powder. Lots of techniques available, and open to debate. My personal preference is to add powders to the boil (last 10 minutes or so), and/or "dry hop" the cacao nibs. Using some chocolate malt (or pale chocolate malt for a lighter color) also doesn't hurt.
grizzly2378
Well-Known Member
I just brewed the chocolate hazelnut porter from the Brewing Classic Styles book last month. The chocolate flavor in that recipe comes from unsweetened cocoa powder. Haven't bottled mine yet, but the chocolate aroma and flavor was evident in the hydro samples I've taken.
Of course, the cocoa powder is "unsweetened". Using lactose in addition to the cocoa might lend the sweet chocolate flavor you're looking for. I've used lactose and cocoa powder in beers, just not in the same beer, so can't say for sure.
Of course, the cocoa powder is "unsweetened". Using lactose in addition to the cocoa might lend the sweet chocolate flavor you're looking for. I've used lactose and cocoa powder in beers, just not in the same beer, so can't say for sure.
