Chocolate Cherry Stout

[Andy]

I have no idea what variety they are. My brew friends parents have them growing on their land in southern France and they are organic, that all I know.

I transfered the cococ stout to secondary and tasted the brew. It tasted like stout and then with a very robust background of coco like that good 70-72% coco you can buy in the fancy stores. "She who must be obayed" loves it so I'm splitting the batch and doing one coco stout and one coco cherry stout. Really looking forward to see how that turns out!

Did you end up using the generic Dutch cocoa powder or a specific brand and type?

[Thure]

I think it was a brand name of sorts, but not anything that I have heard of. I bought it at a engros firm that sells to catering and resturants. It was low in fat and high in coco content. I was told it was what many fancy resturants used for their special chocolate deserts. Not sure that was thru, but a good selling speach I guess.