Brewing a chocolate imperial stout tonight and WAS going to use cocoa in the last 5 mins of boil to help add the chocolatiness to it... BUT... now i'm seeing others recipe that call for Bakers chocolate, some sweet other non-sweet.
I'm confused now and need some feedback :-)
Have any of you tried both, which would you recommend?
Also, isn't bakers oily a bit and will it affect head retention?