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Chocolate Stout

Following the success of our first chocolate stout (which we made by melting a 250g bar of dark chocolate into our fermenter BEFORE fermentation)  I am seeking advice on using "Chocolate Topping" to enhance the flavour profile of our stout.   Can this "Chocolate Topping" be added after fermentation or immediately prior to bottling?

 

I've never heard of chocolate topping being used.  What exactly are we talking about here?

 

You could heat it to sanitize it and add it whenever you want.  I wouldn't put it in prior to bottling unless you are filtering, you'll end up with bottle-bombs.  I don't know how you'll keep from just having a lump of syrup in the fermenter though.  Couldn't you just add it in the last minute or two of the boil?

 

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