this means it can add flavor and depth to your chocolate creation. not that it is the only bean with flavor. there's a difference there. a big difference. don't get hung up on a name or idea. try them all, mix them together, experiment, and make your own choices and decisions. on a final note about cocoa...
is absolutely no need of soaking the poha. the little bit of water that is stuck to the poha while rinsing is enough for the poha to get soft and of the correct texture in - minutes. just separate it with the help of fork gently before adding it on while preparing. that's all. ** grind to a coarse paste...