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September 22, 2006, Newsletter Issue #34: Unsweetened Cocoa
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Tip of the Week
Fine-textured powder ground from the solids left after the cocoa butter has been extracted from the chocolate liquor. Unsweetened Cocoa is richly flavored - and used in many recipes. It is also naturally acidic - and will react with baking soda to create carbon dioxide. This gas acts to leaven baked goods - so donīt substitute when a recipe calls for Unsweeted cocoa unless you also add something to help the leavening process along.
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