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A recipe I made called for the Dutch Process Cocoa...I went looking for it at Raley's

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Joined: Dec 11, 2005


Posted to Thread #18104 at 11:41 pm on Apr 21, 2010

and found Drosté. I wondered why I needed this instead of the regular Hershey's. I called a baking friend of mine who makes awesome stuff, because I'm not a baker. She said, "you don't really need that Dutch Process Cocoa, just use the Hershey's". I could not see any difference in it. It is supposed to give a better flavor, better texture or what?

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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