Sirthomas42
Member
- Joined
- Apr 13, 2011
- Messages
- 33
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I've been trying to figured out a good recipe for a chocolate chipotle-chili mead. I keep finding ones that are "almost", but not exactly what I'm looking for. What I'm trying to get, is when you taste it, it's mostly chocolate, but enough heat to it, that it tastes like one of those hot pepper chocolate squares.
There's also a ton of ways to add chocolate flavor to a mead. My last mead, I added a ton of cocoa powder. The downside to that, is it's been done for almost a year, and it probably needs another year to be drinkable. I'm hoping we can find a way to add a good chocolate flavor (the predominant flavor) without having to wait so long aging. I'm wondering if anyone has some advice for what form the chocolate would take, and how much. Syrup? Melted down dark chocolate bars? Extract?
I've been in this hobby barely a year, so any advice the masters can provide would be greatly appreciated! I have 15 pounds of wildflower honey bored, just waiting around for a recipe it can join! Thanks!
There's also a ton of ways to add chocolate flavor to a mead. My last mead, I added a ton of cocoa powder. The downside to that, is it's been done for almost a year, and it probably needs another year to be drinkable. I'm hoping we can find a way to add a good chocolate flavor (the predominant flavor) without having to wait so long aging. I'm wondering if anyone has some advice for what form the chocolate would take, and how much. Syrup? Melted down dark chocolate bars? Extract?
I've been in this hobby barely a year, so any advice the masters can provide would be greatly appreciated! I have 15 pounds of wildflower honey bored, just waiting around for a recipe it can join! Thanks!