I want to use 70% chocolate instead of cocoa in recipes. How and what do I adjust to accommodate the added fat of the chocolate and the diminished volume of the missing cocoa? The recipes call for up to a cup of cocoa.
We love a cold glass of white or rosé in the warmer months. But why should they have all the summer fun? Occasionally (OK, rarely) we’re left with a glass or two in the fridge. That’s when we make these pops.