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I would taste what you have extracted first to see if you like it. Making a tincture (in a solvent like ethanol/vodka) doesn't always result in the same flavor profile as if you had simply racked onto the raw nibs. Another option is to pull a sample of the beer then dose drop wise some of your tincture into it until the flavor is right. If you find a good ...


You want to add either all of it, or just the vodka. A lot of the chocolate flavor will get leached into the alcohol so you don't want to toss that. I'd say add it all if you're going into secondary, since you'd rack it again, or just the vodka if adding it at bottling time. A benefit of this technique is that it lets you remove any fats from the chocolate ...

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