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	<title>gastropoda/stories &#187; cocoa</title>
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	<description>Regina Schrambling in New York, traveling and writing about food</description>
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		<title>This Time, Chocolate Takes a Powder</title>
		<link>http://gastropoda.com/stories/2002/02/this-time-chocolate-takes-a-powder/</link>
		<comments>http://gastropoda.com/stories/2002/02/this-time-chocolate-takes-a-powder/#comments</comments>
		<pubDate>Wed, 27 Feb 2002 02:10:57 +0000</pubDate>
		<dc:creator>regina</dc:creator>
				<category><![CDATA[actual cooking]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[new york times]]></category>

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		<description><![CDATA[NYT/February 2002 COCOA has always had an image problem. For years it was considered the poor substitute for chocolate, the pallid powder that needed major help from margarine and still could not produce a decent brownie. Then it became scorned as the low-fat but sad alternative to chocolate used by so many pastry chefs during [...]]]></description>
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