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neutralize the acidity. unfortunately it would also react with a whole host of other compounds in the chocolate leaving you with a rather flat tasting chocolate. given that, it's not something i would suggest. instead i would consider either cooking with it or making it into milk chocolate. in either...
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] ) is a variety of oolong tea developed in . the tea is also known as # or as "milk oolong" (nai xiang). it originates from taiwan . the taste is light, creamy, and flowery and sometimes compared to milk. this tea variety can be grown at higher altitudes, and the yield is about % higher compared to...