Post #2276805

@elliek@zeroes.ca Formerly we used to cook our cocoa beverage and used to bake only with de-oiled cocoa powder. I have it stll here, but can`t use it any more. One of my family members is allergic of brown cacao (gets an attack of migraine from eating chocolate). If it is really needed in a recipe, I replace it with carob powder what works really good. I do not know if unsweeted baking chocolade is the same, but you can't melt it.