I like the flavour of a certain brand of chocolate, is there a method to turn a chocolate bar into instant chocolate powder so I can quickly create a hot chocolate from it? I am aware I can make a hot ...
I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies. It's logical that ...
After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!