In article >,
Scott > wrote:

> In article >,
> Priscilla Ballou > wrote:
>
> > No, I asked if uncooked *cocoa* sprinkled on a cake with 10x sugar would
> > taste raw. I have found that uncooked cocoa tastes odd in a specific
> > way that I call "raw" if it is not cooked. The use of the term "raw"
> > comes from the requirement of its being uncooked in order to have that
> > taste.
> >
> > Clear?
>
> It's called a typo, as you would have seen in my original response to
> your post: I wrote, "Raw?" I'm not sure what you mean. Cocoa doesn't
> need to be cooked."
> It doesn't matter, anyway; uncooked cocoa and uncooked chocolate taste
> the same, the only difference being that chocolate also contains cocoa
> butter. Products sold as powdered chocolate are really just sweetened
> cocoa.
>
> Besides, cocoa and chocolate are technically not raw at all: cocoa beans
> are always roasted before processing into cocoa/chocolate. A chocolate
> bar made for eating is pretty much just as uncooked as cocoa is; the
> former just has sugar (and maybe vanilla and/or milk) added.

*sigh*

Oh, never mind. After all, what do I know about my own experience,
anyway?

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal