I plan on attempting a Mocha Stout sometime in the near future and a Peppermint Chocolate Stout for around Christmas and was wondering which would you suggest; adding unsweetened bakers chocolate or adding cocoa powder to the end of the boil? I've heard these are both good ways to get that chocolate flavor but I'm curious if one is better than the other?
Whitcomb Brothers Brewing Co.
"Ideally, brewers interpret history and through science they create art."
-Don "Big Daddy" Spencer, Silver City Brewery.