On Sat, 10 May 2014 08:06:20 -0700, sf > wrote:

>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

Hershey's Special Dark is dark chocolate, not cocoa.

John Kuthe...