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.