When we visited KokoMana, an agri-forestry operation in Savusavu that makes artisinal chocolate, we brought back a bag of cocoa nibs to use for a home-brewed stout.
A few days ago, hubby placed most of the nibs package in a cloth bag that Fijians use to hold kava powder when mixing with water. He soaked the cloth-enclosed nibs inside a covered container filled with about a cup of white rum overnight.
This was an experiment, and the result is impressive: a rum showcasing the bold, earthy flavors of cocoa. Tasty, sophisticated and smooth. We love it.
The nibs from the rum infusion have been moved into a freshly brewed batch of stout to infuse during fermentation.
ATB 