Yes, I have heard that only one or two whole cloves in a 5 gallon batch is all that is needed.

For the Chocolate recipe it calls for Coco powder to be put in at the secondary fermentation and only for about 2 weeks max, I think. Then is is specific about straining it out as it may become too bitter. The other thing about the recipie is that it takes 2 years to mellow and cure.