9 Cocoa Recipes From 9 Cuisines.

In Mexico and Guatemala cocoa is a savory ingredient as much as a sweet one: mole poblano and mole negro use a small amount of dark chocolate or cacao for bitterness and body, not for sweetness. Natural cocoa is acidic and fruity; Dutch-processed is darker, mellower and reacts differently with leaveners in baking. Bloom it in hot liquid or fat to release the flavor. Store it airtight, away from anything with a strong smell.

9 recipes on this route