I have a couple questions about ingredients.
Should chocolatte be considered as “alkaline”?
I mean, all the solid (bar) chocolate is dutched?
I see that almost all recipes that include chocolate
use baking powder as leavener.
It is getting more and more difficult to find sour cream
that is either “light(12% fat), and unsalted.
Salt appart, can sour cream be “reconstituted” to a
higher fat content, in a similar way to light (“sweet”) cream?
Thanks in advance,