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Hey guy's, got a genuine querie here for the gastronomes.

Made some Canna butter recently, and used it to make two cakes and the icing. One was a vanilla cake, one a chocolate, both required equal amounts of butter, yet the vanilla cake floored everyone, while the chocolate was a mellow, cruisy stone. Thought it may have been toxicity, so the next day, munched the cake the other way round, chocolate first, but was still floored by the vanilla....... any thoughts?

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Interesting question Burner.  You seem sure of your findings so first question would be was there any difference in cooking temps and times? 


If not, I have a vague memory of once reading something about some form of relationship or interaction between canna and cocoa besides the obvious good munchies food thing.  This was around 20 years ago, so I've no idea what it was, or even if it's just my memory playing tricks.  Also vaguely remember something about strawberries and roses.

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It could be a multitude of things.  If you want to be scientific about it you need to eliminate potential differences between the two recipes such as one using water while the other uses milk, the cooking temperature, total cooking time, etc. only once you have eliminated the possibilities will you come up for a good idea why one is more potent than the other and can investigate it in more detail.

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