A Note On Chocolate

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   This is a technique that I find makes chocolate exponentially more chocolatey in baked goods. You're welcome!

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   In a double boiler, add the butter, chocolate chunks and cocoa powder over a good simmer. Stir until melted, then add to whatever recipe you are using.

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   I mention this because most recipes call for all dry ingredients to be combined, including, obviously, the cocoa powder, then just the solid chocolate and the butter melted in the double boiler. We're cheating ourselves of super-extra concentrated chocolate taste when doing that. Adding the cocoa powder to the other two ingredients in the double boiler makes the taste much richer. Try it next time! It's great.

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   P.S. I selected a random number of servings here. This is more of a concept than an actual recipe. But I thought it was really important-and my husband agrees!

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