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-a hint for dealing with chocolate recipes..

My dad was a bread salesman who knew many great bakers here in NYC.  A superb German baker gave him the following hint.

for ANY chocolate recipe, whether it uses cocoa or chocolate pieces, should have a tablespoon of instand expresso powder and a pinch of powdered cloves added.  You won't taste them, but they"support" the chocolate and make it richer.  Another note...German bakers never used butter in their chcolate cakes, unlike the 
French.  They felt you got a might more "chocolatey" cake by using Crisco .  

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