First, yes I know that "chocolatize" is not a word but it should be, eh? Think how much sweeter the world would be if "chocolatizing" was common practice. Now, the question. I want to revise a trifle recipe I have that mixes 16oz cream cheese with 1/2C sugar and 4T orange juice and then folds in 3C whipped cream, layered with strawberries and poundcake. This is very, very good, but I want to do a version with chocolate flavored cream cheese. What form of chocolate and how much of it would I use to make the cream cheese rich and chocolatey? I will fold in whipped cream to lighten the cream cheese mixture. Thanks in advance for your expertise.