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The coffee is used most often for a mocha flavoring. Otherwise it is used as the extra enhancement of the other subtle flavoring found within the chocolate. This could be the highlight of the Hershey's cocoa used or the semisweet 4oz. squares for the melting within the double boiler. However, you must be careful not to overly add in the coffee to set off the dessert flavor. It would make the dessert bitter and stringent if too much is added.

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