On Sat, 10 May 2014 04:44:07 -0500, Alan Holbrook >
wrote:

> I'm looking at a recipe for chocolate cherry shortbread cookies (which
> should either be illegal or should at least have a 12-step process
> associated with them), and the recipe calls for 'black cocoa powder' as
> well as regular ol' unsweetened Dutch process cocoa. I've looked on line
> and discovered that I'll have to call my financial planner and cash in some
> mutual funds in order to afford the stuff. It also appears that the main
> use for black cocoa is to darken the end product so it comes out looking,
> well, u'mm, black, instead of chocolate brown. If I don't particularly
> care what the finished color is ("Frankly, my dear, I don't give a
> damn..."), can I just skip the black cocoa, or does it do something special
> to the flavor as well?

Use Hershey's Special Dark is so dark, it's black.
http://www.hersheys.com/assets/image...al-dark_lg.png


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