Well the mead has not been bubbling for a while now alcohol content should be in the mid 8% level. I am thinking though that the biggest trick to this mead is patience. It is not the least bit clarified and is showing no signs of serious clarification. I am guessing it is the cocoa solids that are taking the longest to drop, I could try pectin, but then I'd have to clear that with bentonite, besides I really am looking for the mead to absorb as much of the cocoa flavour as possible and the best way to do that is allow it to sit on the cocoa solids as long as possible. Hopefully the mead will pull as much flavour out of the strawberries and cocoa as possible to make one heck of a unique mead.
Naturally I did a taste test. Its an interesting flavour. The strawberry hits you first, then the chocolate flavour follows. It already tastes pretty much as I hoped it would end up, the question will be if the chocolate flavour remains once the cocoa completely falls.