On 29 Jan 2005 21:35:03 -0600, "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. I usually see it next to the
> cocoa, so it shouldn't be too hard to find; I think Ghirardelli and Nestle
> both make it.

I don't remember "powdered chocolate"... do you mean cocoa?

sf