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"You can create chocolate-ly characters that are not from chocolate... but we've done a number of beers that are aged on cacao nibs."
--Garret Oliver of Brooklyn Brewery on Beer Sessions Radio
"[Chocolate] plays extremely well [with beer]. It's important to think about the texture...you're looking to compliment in flavor and compliment in texture...the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate"
"The challenge for me has been to find recipes that break away from 'port and chocolate'...now there are chocolates that have chili powder that compliment an IPA quite well."
--Clay Gordon of The Chocolate Life on Beer Sessions Radio