Before I die, I vow here to have tried all to conclude my own :-)Hmmph….my two cents if at all it’s of any worth …
In certain things, I am a purist to the core and chocolate is one of the few things which remain unparalleled.
Maybe that’s why, cocoa that lose their flavor in transition to being commercially available puts me off! I believe that, if you don’t appreciate the “cocoaness” of the chocolate then puhleez..it’s not for you. True to the humankind’s nature: to twist, knot, break or do whatever it takes to get a thing working for us…..well for me cocoa loses itself when its overtly flavored! It is very strong in itself and you cannot, just cannot justify its “cocoaness” if you put other equally strong flavored ingredient. Just like Lindt’s Chilli chocolate(yikes!)
But using cocoa to flavor other culinary experiments will be most welcome by a connoisseur of chocolate like me! Aha..all for the love for chocolates
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