I'm trying to design a recipe to use some of the 50lbs of locally sourced dark chocolate chunks and pieces I have. I have the basis for a milk chocolate stout, though I'm just having trouble with chocolate additions. I know you can get most of the flavor you want with different roasted malts and such, but since this is a local brand I want to use as much of the chocolate as possible for marketing reasons. My questions are when are the best times to add chocolate pieces for flavor. Most of the posts I've seen involve cocoa nibs and powder. I figured some during the last 5-10 min of the boil and maybe some later in fermenter as well. Anybody have any experience with dark chocolate chunks for flavoring? Thanks in advance.

Kevin