Porter with Mexican Hot Chocolate

Check the recipe forum. I would think there is a good chocolate Porter in there somewhere.

Edit: I would try to add to secondary to keep some of the more easily driven off flavors, however which form of chocolate is it? Powder or nib style?

 

Check this out.


http://byo.com/stories/issue/item/313-brewing-with-chocolate

 

Sounds awesome. I do a dark stout every year around Christmas which uses some cocoa and cinnamon...sort of the same. I've never used a chocolate bar, but if I was going to, I would throw it in toward the end of the boil giving it enough time to melt but not too much for the oils to break down.

 

I have used powdered coca, but not a bar. I would think the oil would affect head retention/lacing. I'm sure it'll taste good though. One thing to look at though would be the ingredients, make sure there isn't a bunch of crap added to give a certain flavor. Perhaps someone with direct chocolate bar experience will chime in.

 

I used chocolet bars at flameout. Put em in a hop sack, youll be fine.

 

I would think the flavors you want from the Mexican chocolate could be accomplished by using cocoa powder, cinnamon, and maybe some vanilla. The bars will also contain sugar and fat, which I feel are unnecessary and possibly detrimental.

I have no data or science to back that up, just my opinion/reasoning.

 

Mexican chocolate also has some chile powder of some sort, too. Guajillo, pasilla, ancho, cayenne, something like that.

 

That's not necessarily true. He's referring to chocolate para mesa. Some people do prepare it the traditional Aztec way with chiles, but the discs you get at the store generally just have chocolate, cinnamon, sometimes piloncillo, and an emulsifier like soy lecithin.

I prefer a little chile, personally. They go well together. Mmmmm, chicken mole.