In discussing the chocolate stout, I gave proper credit to Brooklyn Brewerys Garrett Oliver for having created the style. He uses only chocolate malt to achieve, superbly, the character he desires. I suppose some people might imagine that this is malt dipped in, or sprayed with, chocolate. It is not. The chocolaty flavors arise from the barley as it is dried in the procedure of malting.
Youngs uses both the malt and actual chocolate.
With this in mind, its product is called Double Chocolate Stout. Connoisseurs of either beer or chocolate may have encountered this Eckhardtian combination, but it is not widely known or understood. Some of the booksellers looked a bit nervous but, perhaps surprisingly, others were already familiar with it. I suppose I should have been pleased with the latter, but they slightly spoiled my intention to surprise or shock. Nobody complained about the beer.