Here is how I made it. Fair warning I am not much of a measurer, I am more the splash of this or dash of that, or to taste kinda gal. But this is basically what I did.
Put two bags of frozen strawberries and two cut (sliced) bananas in a covered container for a couple of days (mash them up when they thaw. When ready pour through strainer, take pulp put in pan cover w/ water an heat (not boil) I am cooking out the flavors and colors then strain liquid out, I did this a few times, you will see and smell when pulp is exhausted. This liquid goes in fermenter, then combine enough water (to make 2.5 gallons liquid) w/ 8 oz cocoa powder and 3-4 lbs sugar, heat to dissolve sugar and cocoa, add this liquid to the fermenter too. (you can do it in batches ) works easier to mix dry sugar and cocoa then add water.
Add 2 campden tabs crushed, wait 1-2 days (no less then 24 hours) next add nutrient 1 tbsp., and wine yeast, ferment and rack as you normally would.