Before you all condemn me to hell, I already had all the supplies (store bought juice, nothing fancy).
I racked my cocoa and vanilla mead over to a secondary today and it left a whole lot of trub at the bottom of the primary fermenter. It was mostly cocoa which had fallen out of solution. Pitched onto 3/4 gal of clear juice with 1/4 cloudy cider (I find this ratio gives a good body, more like a pressed juice).
Don't really care if this turns out terrible, it cost me about 50c a litre. I'll ferment dry and backsweeten with either honey or caramelised sugar.
I'll keep you posted, happy brewing