# Cocoa Nibs vs Cocoa Powder **URL:** \ **Category:** Brewing Processes\ **Created:** [July 3, 2017, 4:24pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832 "2017-07-03T16:24:49Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![markbaldwinjr\_gmail.com](https://avatars.discourse-cdn.com/v4/letter/m/0ea827/32.png) [@markbaldwinjr\_gmail.com](https://forum.homebrewersassociation.org/u/markbaldwinjr_gmail.com)\ **Post date:** [August 11, 2017, 4:34am UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/21 "2017-08-11T04:34:10Z")
Yeah, it’s cacao like in the Portlandia skit. I have only ever used nibs in secondary but I plan on making a few chocolate beers this fall/winter using powder and a mixture of nibs/powder to see if I can get the chocolate flavor in looking for. ---
**Author:** ![old.va.brewer](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/old.va.brewer/32/4749_2.png) [@old.va.brewer](https://forum.homebrewersassociation.org/u/old.va.brewer)\ **Post date:** [August 12, 2017, 5:58pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/22 "2017-08-12T17:58:46Z")
I’ve used coco powder at the end of the boil for years with good results. Have you tried chocolate extract. Yes, add it to secondary or even before bottling. A little bit goes a long way. Good Brewing ---
**Author:** ![reverseapachemaster](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/reverseapachemaster/32/19_2.png) [@reverseapachemaster](https://forum.homebrewersassociation.org/u/reverseapachemaster)\ **Post date:** [August 13, 2017, 4:20pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/23 "2017-08-13T16:20:24Z")
> [@el\_capitan](#): > > Not to be a turd, but it’s CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! > > Back on topic, I’ve used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil’s Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs. Does processing cacao result in flipping the vowels? ---
**Author:** ![zwiller](https://avatars.discourse-cdn.com/v4/letter/z/f9ae1b/32.png) [@zwiller](https://forum.homebrewersassociation.org/u/zwiller)\ **Post date:** [August 14, 2017, 6:11pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/24 "2017-08-14T18:11:06Z")
From memory of a trip to Hershey PA, yes, the names change occurs once processed but I think that is an oversimplified explanation. I’d use chocolate extract at packaging instead of either nibs or powder.  [https://www.olivenation.com/chocolate-extract.html?gclid=EAIaIQobChMIhOCAgKTX1QIVB6ZpCh0KEQZCEAQYAyABEgL\_O\_D\_BwE](https://www.olivenation.com/chocolate-extract.html?gclid=EAIaIQobChMIhOCAgKTX1QIVB6ZpCh0KEQZCEAQYAyABEgL_O_D_BwE) ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [August 14, 2017, 6:54pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/25 "2017-08-14T18:54:01Z")
I use a whole bakers bar of chocolate in my stout.  I think it’s 8 oz, but it’s whatever standard size you can get at the grocery store.  I add it to the boil and get noticeable chocolate flavor in the stout.  No issues with head retention or oils over many years.  It can be a pain to get it to melt and you need to be sure not to scorch it, but the bakers bar works fine for me. ---
**Author:** ![reverseapachemaster](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/reverseapachemaster/32/19_2.png) [@reverseapachemaster](https://forum.homebrewersassociation.org/u/reverseapachemaster)\ **Post date:** [August 14, 2017, 8:20pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/26 "2017-08-14T20:20:46Z")
> [@](#): > > I use a whole bakers bar of chocolate in my stout.  I think it’s 8 oz, but it’s whatever standard size you can get at the grocery store.  I add it to the boil and get noticeable chocolate flavor in the stout.  No issues with head retention or oils over many years.  It can be a pain to get it to melt and you need to be sure not to scorch it, but the bakers bar works fine for me. Do you throw it in whole or chop/blend/grate first? ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [August 14, 2017, 8:25pm UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/27 "2017-08-14T20:25:01Z")
I usually just break it into chunks.  I try to add in the last 15 minutes.  It needs at least that long to get adequately dissolved.  My theory is that even if it’s sort of syrupy when it hits the fermenter, the yeast will still eat it. I use it in an imperial stout, so there are a lot of big flavors (roast, hops, etc.).  In a smaller beer, maybe the whole bar would be too much? ---
**Author:** ![el\_capitan](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/el_capitan/32/10007_2.png) [@el\_capitan](https://forum.homebrewersassociation.org/u/el_capitan)\ **Post date:** [August 15, 2017, 4:08am UTC](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832/28 "2017-08-15T04:08:38Z")
> [@reverseapachemaster](#): > > > [@el\_capitan](#): > > > > Not to be a turd, but it’s CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! > > > > Back on topic, I’ve used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil’s Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs. > > Does processing cacao result in flipping the vowels? While I was writing that post, I realized the irony in using both forms, so I did a[little searching](https://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/) to make sure that “cocoa powder” was correct.  Yes, something in the processing step does change the name from cacao to cocoa.  Strange, huh?  I try not to correct grammar, but as a teacher and former state spelling bee competitor, I notice those things!  😉 [Previous page](https://forum.homebrewersassociation.org/t/cocoa-nibs-vs-cocoa-powder/25832.md?page=1)