TCHO Cacao Nibs

Taste and Character

• Dark chocolate and cocoa aroma: Adds a real cacao nose that reads like baking chocolate and toasted cocoa.
• Subtle roast and nuttiness: Roasted nibs can contribute a gentle toasty edge that complements dark malts.
• Dry finish support: Nibs add flavor and aroma more than sweetness, helping keep the beer from finishing cloying.

Where It Shines

• Imperial stout, milk stout, oatmeal stout, sweet stout
• Porter, brown ale, robust ale variants
• Belgian dark strong and dubbel experiments
• Specialty beers with vanilla, coffee, chili, coconut, or oak
• Holiday and dessert-inspired beers where you want real chocolate character without syrupy sweetness

Role in the Brewhouse

• Flavor and aroma adjunct: Cacao nibs contribute chocolate character primarily through steeping and contact time.
• Flexible use points: Add in the fermenter, in a tincture, or in a hot-side steep depending on the result you want.
• Pairs with other additions: Works especially well with vanilla beans, coffee, toasted coconut, and oak for layered complexity.

Brewer’s Guidance

• Common starting range: 1 to 4 oz per 5 gallons, depending on how bold you want the chocolate character.
• Best use method for aroma: Add to the fermenter after primary activity slows, then taste every 1 to 2 days until it is where you want it. Many beers land well with 3 to 10 days of contact time.
• Tincture option: Soak nibs in a neutral spirit, then add the liquid to taste. This can reduce risk and help with flavor extraction. If a cocoa butter layer forms, chilling the tincture can help it separate for easier removal.
• Hot-side option: Some brewers steep nibs warm (not boiling) for a short period to encourage extraction, then add the nibs and liquid to the fermenter. Expect a softer aroma than cold-side additions.
• Containment: Use a sanitized hop bag or mesh bag with a weight to keep nibs submerged and make removal easier.
• Packaging note: Chocolate aroma fades over time. If this beer is hop-forward or aroma-driven, consider tighter oxygen control at packaging.

Product Attributes

• Brand: TCHO
• Type: Cacao nibs (roasted, crushed cacao beans)
• Ingredient: Cacao beans
• Form: Nibs
• Use: Brewing adjunct for chocolate flavor and aroma
• Storage: Keep sealed and dry, store cool to preserve aroma

Good Fit If You Are Brewing

Choose TCHO cacao nibs when you want real cocoa and dark chocolate character in your beer without adding sweetness. They are a great fit for stouts and porters, and they also shine in creative specialty ales where you want chocolate to taste natural, layered, and brewery-grade.