Chocolate aroma?

Hi everyone!
I've made a milk stout. 15' left in the boil put 10,5 oz of cocoa nibs. I hope it's enough for a good chocolate flavour.
Now, what and how can I add in the secondary to achieve a strong chocolate aroma?

Thanks everyone in advanced.

Mariano from Argentina

It's a 5 gal batch!

I find that chocolate malt gives me tons of chocolate flavor and scent. I'd just try "dry hopping" with more chocolate.

Does that say 10.5oz into the boil? That should definitely do the trick!

Also, 4oz of cocoa nibs in secondary is pretty typical. Also to add a "sweeter" chocolate aroma, add a vanilla bean, it blends will with the cocoa nibs and gives the impression of a "sweeter chocolate". Popular methods are to split and scrape the vanilla bean, put the paste and bean, along with the cocoa nibs in a bit of vodka for a few days and then add the entire thing to secondary for 5-10days.