Purpose:  All your fermentation and brewing needs

We wrote an article all about brewing with nibs for chocolate flavor in beer.  You can find it here.  Brewing with Chocolate and Cocoa.  If you are looking for the "Dark roasted nibs" mentioned in the article you, they are nibs of Ancillary Darkness

For clarity, although in the Brewing Cocoa section, this isn't really a Brewing cocoa.  It is for brewing beer.

It would be nice if it was super easy to get chocolate and cocoa flavor into beers....but alas, it isn't.  What I will say is that it takes more than you think it might.  4 oz in 5 gallons just won't cut it.  8-16 oz is much closer.

I've developed this blend and roast profile to make it as easy as possible.  I highly recommend a double addition, one in the boil and the 2nd, if you want to add depth, in the secondary.  In the mash doesn't do much and in the Primary you risk funky flavors.