I have a chocolate coffee stout in the secondary fermenter currently. I brewed the stout, let it sit for a week, then racked it on top of about a pound or two of bulk chocolate I purchased from a place I work. I just crushed up the chocolate and put it in the carboy then siphoned beer on top. Tuesday I will be filtering it into another carboy with about 12 or so ounces of coffee beans. Let it sit for a week...taste it, then either bottle it as is, or add cold brew coffee to it and bottle.