LHBS was out of Pale Chocolate, so i got some regular chocolate at 380L. Recipe I am going to try would have needed 1oz (yes oz, i am making a 2.75 fv batch) Pale Chocolate at like 200L. I am thinking on doing .5oz Chocolate, crushing it pretty fine by hand, then putting it on top of grain bed at sparge time. I think this will prevent too much roast coming through whilst still getting the color and some flavor. What does anyone else think?