Magdalena Bassett wrote:
> Julia Altshuler wrote:
>
>> Green Xenon [Radium] wrote:
>>
>>>
>>> More corrections below:
>>>
>>> Replace canola oil with butter and replace milk with real cream.
>>
>>
>>
>> Or better yet, put something acidic in the recipe to bring out the
>> flavor of the chocolate. Use sour cream instead cream, or use white
>> wine instead of water.
>>
>>
>> --Lia
>>
>
>
> The addition of boiling water in this recipe develops the flavor of the
> chocolate. Acidic additives aren't the only way to do that.
>
> MB
>
How does boiling water develop chocolate's flavour?