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slowpogo

Member since Oct 2010

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Reviewed Cocoa Syrup

Oct 23, 2010 in Food Network Community Toolbox on Food Network

This syrup is just right. I use it exclusively to make chocolate milk, to save money and avoid high fructose corn syrup. Using Dutch-processed cocoa DOES make a noticeable difference vs. using "natural" cocoa, in a few important ways: it tastes less bitter and more how you'd expect chocolate milk to taste, and it dissolves faster in the milk. I've...

Reviewed Cocoa Syrup

Oct 23, 2010 in Food Network Community Toolbox on Food Network

This syrup is just right. I use it exclusively to make chocolate milk, to save money and avoid high fructose corn syrup. Using Dutch-processed cocoa DOES make a noticeable difference vs. using "natural" cocoa, in a few important ways: it tastes less bitter and more how you'd expect chocolate milk to taste, and it dissolves faster in the milk. I've...

Reviewed Cocoa Syrup

Oct 23, 2010 in Food Network Community Toolbox on Food Network

This syrup is just right. I use it exclusively to make chocolate milk, to save money and avoid high fructose corn syrup. Using Dutch-processed cocoa DOES make a noticeable difference vs. using "natural" cocoa, in a few important ways: it tastes less bitter and more how you'd expect chocolate milk to taste, and it dissolves faster in the milk. I've...

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