increase chocolate flavor after fermentation

You could get ~4 oz of high quality cocoa nibs and let them sit in the beer for about a week. You can also boil a cup or two of water and mix in cocoa powder (I use dutch process cocoa powder when going this route) and add that. Also let it sit for a week or so.

 

You want to avoid anything heavily processed, high in fat, or with added sugar.

 

YooHoo is the answer.
http://www.beeradvocate.com/communi...-other-liquids-for-water.171063/#post-2359191

 

Vanilla...whole bean or quality extract

 

I would advise against "heating up" fermented wort, multiple problems would likely result (oxidation and rapid creation of DMS)

 

I used cocoa nibs and vodka to make chocolate extract.

 

I keep these two posts linked. There may be some good info here.

http://www.beeradvocate.com/communi...ing-with-a-chocolate-stout.43189/#post-556040

http://www.beeradvocate.com/communi...a-nibs-and-cinnamon-sticks.43181/#post-548544

 

Cocoa powder gives a bad chocolate flavor to beer in my opinion. Only use cacao nibs to get a real chocolate flavor instead of a more artificial flavor like most cooking chocolate and powder give. NightOwlChocolate.com has a great price on nibs by the pound (like $12.99 vs $7 for 4 oz at most online home brew stores).

 

That may be true when using something like Hershey unsweetened cocoa powder, but it is definitely not the case with higher quality products like Dutch process cocoa powder. Dutch process cocoa imparts a rich, deep chocolate flavor that I can't even get from cocoa nibs and I sometimes prefer it to nibs depending on the base beer. Just thought it was worth mentioning because not all cocoa powder is bad news.

 

I'd make a neutral spirit tincture with either cocoa nibs or ancho chillies and then add it to your keg / bottling bucket.