Brewed today (20L) with 400g of lactose and 75g cacao powder @ 15 mins. Now in fermenter with Wyeast 1318. Going to add some Top Shelf chocolate cream and Top Shelf hazelnut at kegging time. Never played with this stuff before - how much should I add? After a good choco hit with a hint of hazelnut - was thinking 3 teaspoons of choco/ 2 teaspoons hazelnut. Thoughts? Thanks guys!