Debbra is absolutely correct in how she describes Dutch-processed cocoa. It's hard to find, these days. The last time I bought it, I had to get it from Amazon. It does make cakes and cookies much richer, and quite chocolaty. (Okay, no such word as chocolaty, but that's the only way to describe it.)
Jennifer On 7/30/14, Colleen via Cookinginthedark <[email protected]> wrote: > My email server is having a problem. I'm sorry about the several times this > > message has been sent. I hope this is the last time. > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
