Chocolate Stout -- When to add chocolate

[planecrazy29]

I just brewed up a Chocolate stout that my LHBS made up for me. It was an extract brew with 2 lbs. of steeping grains. For the last 10 minutes of the boil the recipe called for 2 oz of chocolate to be added. I used 100% cacao Ghiradelli baker's chocolate. I am contemplating adding an additional 2 oz, but I'm not sure when. Should I add some in the secondary or should I add it to my priming sugar just before bottling? I am leaning toward the latter, but would there be a problem doing it this way? I'd like to get a good chocolate flavor to offset the heavy roasted malts.

 

[jester5120]

taste it first to see if you want to add more for sure. I always add my cacao nibs in the secondary so the beer has time to soak up the flavor. This way i can check it occasionally and bottle it when i get it right where i want it.