Originally Posted by zman
I would add the cocoa to the secondary. I did a chocolate Raspberry Oatmeal Stout last year and added the cocoa to the boil and then to the secondary because I felt much of the chocolate flavor got lost during fermentation.. I think I used either London Ale yeat or Nottingham. I am thinking it was Notty but I can check tonight. For my next batch I am going to use Cacao nibs in the Secondary.
I just found Cacao nibs at my local Specialty market (Henry's in San Diego), I think they are owned by Wild Oat's, who is owned by Whole food's. But I got a pound for $7 in their Herbal supplement section. I see they are $5 for 4oz at More beer.
They taste good, and from what I hear they work really well in the secondary for 1 to 3 weeks, I guess a lot of Brewer's are now experimenting with them as an alternative to Coco powder.