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From: Little John
Date: 14 Oct 2004
Time: 12:38:38 -0500
Remote Name: 68.120.72.40
Yes, restraint and subtlety are the watchwords when it comes to liqueurs in cooking, especially with confections and frozen desserts. And yes, chocolate is, and should be, dark. Milk chocolate, faugh! Well... I should relent slightly. It has its uses as an ingredient now and again. S'mores, the only example I can think of.