cacao

“The dried and fully fermented seed of Theobroma cacao” (Wikipedia). For brewing, it’s best to use cacao nibs in the secondary.

Mole Negro Stout

Mole Negro Stout

Such a delight to discover a widely used Mexican herb, hoja santa or Mexican pepperleaf, that has nearly the same taste as sassafras! It helps me bridge the cultural gap between Pennsylvania, where I brewed this, and Oaxaca, whose mole negro recipe inspired this twist on chocolate stout.