In article >,
"Bob" > wrote:

> Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather harsh
> taste. Dutch-processed cocoa would be a *little* better, but I think the
> best would be to get powdered chocolate.

Powdered chocolate is just cocoa powder with 10x sugar. Ghirardelli's,
for example,
<http://www.ghirardelli.com/products_bakecocoa1.html>
uses Dutched cocoa, sugar, and some vanilla.

If Priscilla's combining it with powdered sugar anyway, the effect won't
be too different. And if such a relatively small quantity is going onto
an already very sweet substance that out-masses it 1000:1, there
shouldn't be any harshness.

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