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[quote:16g8gam2]cadburys coco power is a commonly used[/quote:16g8gam2]
Would a really dark chocolate be good for bitterness?
Hob Goblin uses chocolate malt as well so i am guessing the hops used in Oregon (Cascade hops i think) is what give rogue stout its distinctive taste.

*Using actual chocolate in a beer that uses the variety of malt, chocolate malt, is just confusing.

The Rogue chocolate stout uses natural chocolate flavours[/url:ji1xg75e] in it, not to be confused with Choclate Malt. I didn't like it to be honest. It was a bit "milk tray" or something <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

On the other hand, a beer with loads of Chocolate Malt is a taste I really love! <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

(link above is to the Rogue Chocolate Stout brochure. I didn;t realise it's based on another of their Stouts, Shakespeare Stout[/url:ji1xg75e])

From the reading I've done Cocoa powder is normally used in the boil, which rules it out as the porter has already been fermenting for a week. I was thinking of using something like this[/url:1o0c6hq5] in secondary. As far as I know the 'natural chocolate flavour' used by Rogue is something similar. It's closer to the natural cocoa i.e. no fat has been added as is the case with chocolate bars. Cocoa nibs are often used in secondary too but I haven't been able to find them anywhere.

To be honest I prefer Youngs Double Chocolate Stout to the Rogue version but it's more the technique I'm after. I think a smooth oatmeal stout would be more fitting for the chocolate but I'm willing to try some on the porter as an experiment. I used about 10% chocolate malt so I'm hoping it will complement it.

I'm probably looking at spiking a gallon as I'm not brave enough to try it on 5.

As mentioned earlier I think they might be a casualty of Eurobeers demise. Saw a lot of their beers in Abbot Alehouse in Cork last Christmas / early this year. I liked their Christmas Santa's special last year. From my memory their website showed they brew quite a lot of beers.

Here is the grist for Youngs double chocolate stout, this is from young s head brewer himself

"The grist is made up with about 3% Roasted
Barely, 3% chocolate malt, 8% oats, 9% dark fermenting syrup (of high molasses content) and 77% Pale Ale malt. (figures by extract).We then add a small amount of chocolate to the boil (we tend to use plain-high cocoa solids varieties). After fermentation and filtration we add a small amount of chocolate essence
to give aroma.

As I mentioned earlier, re-producing this beer on a domestic scale would be very difficult."

I suspect that the syrup and essence maybe trade only, but experimentation could yield good results

It seems like there has always been a connection between beer and chocolate
[quote:pvfokfhm]Chocolate was first produced by the ancients as a by-product of beer, suggests a new archaeological study[/quote:pvfokfhm]
[url:pvfokfhm]http://www.newscientist.com/channel/being-human/dn12910-ancient-beer-pots-point-to-origins-of-chocolate.html?feedId=online-news_rss20[/url:pvfokfhm]

Chocolate, Fulacht Fia, agriculture maybe all human civilisation stems from attempts to brew.