Chocolate Mead : To your standard must, before adding the yeast, add 1lb of Cocoa Powder (Nestles works great). Mix well before yeast. It will start bubbling madly in a few days. After the bubbling slows, put the carboy away for 1 year with airlock. After 1 year, re-rack and sweeten to aprx 1.030 or to taste if desired. I use Camden to kill the yeast at this point. Put the mead away for a second year. After the second year bottle normally. It will be clear, but very dark.