No Milk Chocolate

I just read this article about Callebaut offering a no milk chocolate bar and I think it's a great idea. However it made me think a little about how we use cocoa and why it's always paired with milk. I think I want to start hunting down new ways people use cocoa without the addition of any milk. The only one I can think of off hand is that some Mexican chefs use cocoa in their guacamole and that works really well. Are there any other uses of cocoa that you can think of?

Click here to read the article about Callebaut.

CC