I so loved the comparisons of your cocoas and an explanation of the effects of using each with certain other ingredients in a recipe. That really explained a lot for me and my baking results. I enjoyed KAF black cocoa very much, but it has it's place in certain recipes. I love to use it for a special deep chocolate taste. I tried the Bensdorp and really like it for my "all-purpose" chocolate. I recently bought the cocoa rouge and it is so different than the other two I've tried. It has been fun to taste the differences. Now I know how and why to choose which cocoa in a recipe. I don't feel like I'll be taking a shot in the dark anymore when I choose a cocoa to bake with. Thank you again for the education on cocoa.

• Reply