Brewing Chocolate, by Mānoa Chocolate Hawaii


About: This mix of crushed cacao beans brews like coffee. Create a nutritious, herbal hot chocolate or mix with coffee and loose leaf teas.

Directions: Steep 2 Tbsp per cup in hot water using an infuser, coffee maker or French press. Steep 2 Tbsp more for 2 minutes longer for a darker brew. Great served hot or iced. Add milk, cream, honey, sugar or cinnamon for extra flavor!

(Note from Dan: pour over with a paper cone filter was sub-optimal, I highly recommend a French press or infuser. I also feel you should be prepared to add some amount of sweetener, and I drink my coffee black.

Update: I tried again with a tea ball and it was great, no need to add sugar, either.)

To brew beer: Add this bag to the mash and/or boil for a 5 gallon recipe. A great inclusion for any recipe, especially chocolate stouts, porters & dark ales.

Single origin cacao from Costa Esmeraldas, Ecuador.

8oz bag.

In stock (can be backordered)


Ingredients: roasted cacao.


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