Planning on repeating a recipe I designed last year, a chocolate orange stout.
The problem was that not much of either the chocolate or the the orange came through. Was still a tasty beer, thankfully.
This year, I'm going to double the orange, but the chocolate I am not sure about.
I used 100g raw cacao powder, added at boil time. My thinking is that this simply dropped out before it was drunk. Add more will just mean more to drop out. My thought it to add actual chocolate, melted, but I'm looking for anyone experienced who might have thoughts.
My alternative is to look for malts that might accentuate chocolatey flavours.