November 16, 2015 at 5:59 pm
#87694
AnonymousGuest
Nekoshema, this very afternoon I had cocoa with sardines (to be exact, I dipped zucchini bread with melted chocolate in sardine oil, highly recommended), it was delicious! The key is to be careful with the powdery factor, it will be a mess if not careful. Like you wrote. It is amazing how far cocoa goes in baking, cooking and otherwise for way less calories than chocolate, and so cocoa is a winner!
anita
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