BrianMorin
Senior Cook
I am wondering if I can substitute cocoa powder, in someway, for bakers chocolate in the bar form??? I feel that one might have to add some butter or milk, or something to the cocoa to give you a working consitance. Or maybe you can just use in as is (with the possible addition of sweetener) to a milk based food??? Questions, questions, questions...
If someone has some suggestions they would be much appreciated.
If someone has some suggestions they would be much appreciated.