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On Sat, 31 Jul 2004 12:52:17 -0500,

"Karen Salomon" > wrote ...

> Hi all. I'm looking at a recipe for chocolate cake that call for 1 ounce of
> Mexican chocolate, such as Ibarra. What can I substitute for this -
> semi-sweet, bittersweet or unsweetened chocolate?
>
> Thanks, Karen

Semi-sweet with some crushed almonds and a dash of cinnamon.
I used to use Ibarra all the time but have since switched to
cocoa sometime with a little finely grated bitter-sweet chocolate
tossed into the mix.

Most likely someone will give a more precise answer but I love
to see my name(s) on the screen occasionally.

later
bliss -- C O C O A powered

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