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2. Chocolate syrup - Wikipedia

   en.wikipedia.org/wiki/Chocolate_syrup

   A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, such as corn syrup, malt, and flavorings like vanilla extract. [1] Industrial recipes may contain ingredients such as: [2] High fructose corn syrup; Corn syrup; Water; Sugar; Cocoa; Potassium ...

3. Unsweetened vs. Dutch Cocoa Powder - AOL

   www.aol.com/lifestyle/food-unsweetened-vs-dutch...

   Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder. Dutch-process cocoa is more ...

4. Baking chocolate - Wikipedia

   en.wikipedia.org/wiki/Baking_chocolate

   Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. [7] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher. [7] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar. [5]

5. 15 Satisfying High-Protein Desserts You Need to Try - AOL

   www.aol.com/15-satisfying-high-protein-desserts...

   “Whisk unsweetened milk of your choice, chocolate protein powder and unsweetened cocoa powder together in a mug,” says Heiden. “Cover and heat for 30 to 60 seconds, then mix well.

6. Dutch process cocoa - Wikipedia

   en.wikipedia.org/wiki/Dutch_process_cocoa

   The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and ...

7. Hershey bar - Wikipedia

   en.wikipedia.org/wiki/Hershey_bar

   The Hershey Chocolate Company developed its own line of chocolate products, marketed as "sweet chocolate novelties" to distinguish them from unsweetened baking chocolate. [3] After developing the Hershey process to mass-produce chocolate in 1899, [ 4 ] Hershey sold the Lancaster Caramel Company in August 1900, and kept the chocolate ...