Who knew? I have been baking for over 40 years without any of this 'know how' with chocolate - just knew that my goodies always got eaten up rather quickly. Although I found this a fascinating study (learning something new is always fun) the simple solution is to follow the recipe and use what is called for there - so far you folks are the only ones who consistently create recipes using all of these difference flavors...maybe to increase sales? Hats off to PJ for an in depth study!

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