I am brewing a Chocolate Whiskey Stout. A hodge-podge of Papazian's Goat Scrotum Porter and his Armenian Imperial Stout...with the addition of whiskey soaked oak chips.
I am planning to add about 6-8 oz of whiskey to a couple oz's of chips in secondary but still trying to learn when to add the unsweetened chocolate bar to it....in the boil..how long, or in fermentation...? any suggestions?
I would add the chocolate during the boil, for about the last 5 to 10 minutes of the boil. I did this for a chili-chocolate stout. You want it in there long enough to get mixed thoroughly. Make sure to break that bar up good. I would suggest using cocoa powder or cocoa nibs instead, if you want a more earthy and truer chocolate note.