Originally Posted by MedsenFey
The amount of fat left in baker's chocolate isn't enough to have any impact.
Personally, I've sworn off cocoa powder and bakers chocolate. From now on I'm using nibs or making something else. However, I will say that reading the thread here comparing the different chocolate batches showed Nesquick to be the best tasting. I have some questions about that, but you may want to check that thread out.
I was one of the OP's in the chocolate mead experiments.
Since our first experiments I've made two additional 5 gallon batches using the Nesquick. Same recipe used for both batches but different techniques have cause slightly different outcomes.
Using the powder and mixing well you'll notice the chocolate settles out very quickly.
For my first 5 gallon batch I heated 3 gallons of water to about 180 and then mixed in the chocolate, using wine wine whip. the idea was that hot water would bind better with the chocolate. All 28 of 30 of these bottles have consumed. It's better than our test batch
For the 2nd 5 gallon batch I followed the same steps as above, but also gave the must a good stir with the wine whip every day for the first five days of fermentation. Transferred from secondary to corny in February. haven't thought about ut til today.
Should probably check it.