You could, there are some who do but you will have clearing issues with the cocoa powder. I use 70% cocoa chocolate, Lindt or Ghirardelli and haven't had any clearing issues.
Julie, I have 6 1/2 gals strawberry in secondary just about to be stabalized and would like to try doing a gal or two up with chocolate, question I still have is how long to leave the chocolate in the wine.
i normally leave it in for 2 weeks but i taste it after a month to see how it is coming along.
say what????
Sorry Julie. Couldn't resist.
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