At 09:27 PM 3/13/01 -0700, Dori Zook wrote:
>>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.

'cause some dude named Baker was one of the first to try processing it like
that commercially, or something along those lines-- iow, tradition!  <g>

Dianne