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I have been asked if the RVC can be made more 'choclatey'! Being a newbie, I tend to do exactly as it says on the tin! Would adding, say an extra tablespoon of cocoa affect the texture? And I've scoured the internet and found that some use beet or red wine vinegar for colouring - I wouldn't be keen on using either, but what about red wine - or is this too heavy?