0 Prepare the batter the night before, or at least 30 minutes ahead. In a large bowl, whisk together the spelt flour, cocoa, sugar, baking powder, baking soda and salt. Make a well in the center.
1 In a medium bowl, whisk together the milk, eggs, and vanilla. Whisk in the oil.
2 Add the wet ingredients to the dry ingredients and stir to combine. Do not over mix, the batter should be lumpy. Fold in the chopped chocolate.
3 Cover the bowl with plastic wrap and set aside for 30 minutes, or refrigerate overnight.
4 Preheat the waffle iron and grease it with oil or cooking spray. Gently stir the batter if you made it the day before.
5 Place the batter, about 1 cup at a time, into the waffle iron and cook about 3-4 minutes, until the waffle is golden and easily lifts from the waffle iron.
6 Place the waffles on a cooling rack nestled in a baking sheet in the oven to keep warm if necessary.
7 Serve waffles warm with a sprinkle of powdered sugar, whipped cream, maple syrup, or raspberry sauce.
