"Dr. Edward Warren" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Dr. Edward Warren" > wrote in message
>> > I love the mellow flavor of Droste (which is certainly Dutched) and I
>> > detected this same character in the Valrhona. The label and the
> website
>> > give no clues about this.
>> > The health claims are prbably overstated as such things usually are. I
>> > just love chocolate.
>> > Finally, there are some recipes that do better with Dutched cocoa and
> vice
>> > versa.
>>
>> Finally, someone who likes Droste! I didn't know that it is Dutched, tho.
>> Thanks.
>> I prefer to believe the health claims regarding chocolate. <grin>
>> Dee Dee
>>
> The very first cooking that I ever did was to make fudge with my father.
> We
> used the 1943 edition of "Joy of Cooking" which specified Droste cocoa in
> the fudge. The more recent editions use chocolate squares which are no
> where
> near as good. I can list the recipe if anyone wishes.
> It also happens that I married a Dutch girl in college, so Droste has been
> in my household my whole life. Still, the Valrhona that I just discovered
> may be
> better. The Droste box has the Englisg hot cocoa recipe translated
> incorrectly.
> I have told them about it, but nobody seems to care about it. It calls
> for
> 1 tsp of cocoa and sugar per cup of milk. This should be at least 1 TBS
> of
> each and I use 2 TBS generally.
> Sincerely yours,
> Edward Warren
>
Thanks a lot. I would certainly like to have the 1943 edition of the
chocolate fudge. If you don't want to send it to the ng, you can email it
to me personally. The addy you see is correct.
Dee Dee