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Apr 2, 2008 08:48 AM

Why do old-school bakeries do such a bad job w/chocolate?

Not all, of course, but it seems like certain things at the traditional bakeries (esp Italian) are always at least decent, like cheesecake, and other things, like chocolate flavored desserts, are bad. The chocolate tastes cheap and fake. Maybe because real chocolate is expensive, whereas you can buy the most inexpensive eggs, butter and other dairy and still make a tasty cheesecake?

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