Mon, Sep-15-03, 12:41
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Experimenter
Posts: 25,934
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Ok, the butter helped some also. And I remembered I have some chocolate extract in the pantry I've had for years and I think that helped a huge amount. I think the alcohol in the extract does something with the chocolate or splenda to make them mix together better.
It now as a moderate chocolate bitter taste followed by a very sweet splenda taste, but it isn't as awful as it was. In fact, if you like dark chocolate, and I do, this might appeal to you.
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