Last week when Carlos and I were at the supermarket, I went looking for cocoa powder. Until then we hadn't found any that didn't have added sugar. Most cocoa here is made for drinking. Anyway, of the half dozen brands, only one was 100% cocoa. But it didn't look very good. It was almost a yellowish brown, close to the color of peanut butter, rather than a deep, well, chocolate color. So I didn't buy it.
Which leads to the question of where to get cocoa to bake with. I will be back in Chicago in a few weeks. And there I will buy some cocoa. My favorite brand is Droste, a Dutch brand. So, I will be buying cocoa, which was probably grown in Ecuador, processed in Holland, sold in United States, and flown back to Ecuador. Now what is wrong with this picture?
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