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Homemade Chocolate Recipes: A Few Suggestions In Regard To Chocolate The best flavor to add to chocolate is vanilla; next to that, cinnamon. Beyond these two things one should use great caution, as it is very easy to spoil the fine natural flavor of the bean. Chocolate absorbs odors readily; therefore it should be kept in a pure, sweet atmosphere. As about eleven per cent. of the chocolate bean is starch, chocolate and cocoa are of a much finer flavor if boiled for a few minutes. Long boiling, however, ruins their flavor and texture. Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD. Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in stores. Adjust substitute measurements as needed. It is recommended that you stick to the BAKER'S® brand wherever possible for the most accurate results.     Chocolate Feature: Reverie Valentin (Valentine) St-Tropez 45 Pieces of Gourmet Chocolate     Chocolate Homepage Copyright © 2006 Shop 4 Chocolate. All rights reserved. This website has no affiliation with with, nor is it a part of BAKER'S®. The recipes are from "Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa and Mrs. Janet McKenzie Hill." While the original is in public domain, the formatted pages on this site are copyrighted.