>One potential problem with baker's chocolate (as opposed to cocoa powder)
>is that the baker's chocolate is often emulsified with lecithin from soy.

Good point; I forgot all about that.

I've never really understood why baker's chocolate even exists, frankly.
You can use cocoa and oil (a good one, of course) and you have the same
thing.  Melting blocks just seems like too much work; now there's an even
better reason to stick with powder.

Dori
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