Added 1 litre boiling water in pan, then added Coopers Stout Kit, then disolved 500gm Dark malt extract. Finally added 100gms unsweetened cocoa powder and 150mls good quality chocolate syrup until all disolved. Added to fermenter and added water to 18 Litres and added rehydrated yeast from kit. Fermented for 2 weeks at 22C. 10mls of Chocolate extract added at bottling time. I ended up added 0.5mls to each bottle using an eye dropper and then filling the bottles from the fermenter. 5.3% ABV and 4 weeks old at time of video. Note, no dextrose was added to the recipe.