Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Q: CONTEXT: Yep, cocoa and cacao are the same thing.The 72% has sugar making up the rest of the mass. The description on amazon actually mentions that it's 27% sugar and 43.5% cocoa butter. The rest is cocoa solids, the chocolate-y stuff. As you say, that particular brand is pretty expensive; it's also pretty popular and well-regarded. Since it has plenty of sugar in it, you can use it for pretty much anything, including things like coatings, or even just eat some.The 100% is unsweetened (there's no room for any sugar in there) so it's really only usable for things like baking, where you'll add some sugar. It's unlikely to be pleasant to eat on its own.For what it's worth, usually in English you'll hear cacao only when referring to the overall cacao seeds and their use as a component of chocolate. It's not common in non-culinary contexts. For example, we'll say "cocoa powder" not "cacao powder".  <sep>  Q: Chocolate: difference between "Cocoa Mass" and "Cacao"? A: ocoa and cacao are the same thing  Q: what is the difference between cacao and cocoa mass? ###i mean, if one says 100% and the other 72 are they the same? A: The 72% has sugar making up the rest of the mass  <sep> FOLLOWUP_Q: can you tell me about baking chocolate?

A: The 100% is unsweetened (there's no room for any sugar in there) so it's really only usable for things like baking
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Q: CONTEXT: Yes, it would taste different-Sugar chrystals are made of sucrose saccharose(glucose combined with fructose), if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits into its monomers-fructose and glucose(invert-sugar). Fructose fits into your taste receptors better than sucrose or fructose causing it to taste sweeter(1.73 x sweeter).  <sep>  Q: Is Sugar in tea better if put after boiling? A: if you boil sugar with an acid (milk is slightly acidic[ph 6.5-7]) your sugar splits  Q: How do I make the tea stronger tasting? A: nom  Q: What measurement of water do I use? A: c  <sep> FOLLOWUP_Q: I've heard using real china effects the taste, is this true?

A: fru
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Q: CONTEXT: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct. During colonial American times they were considered a treat. You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them. If they've been sprayed with pesticides, you don't want to be eating them.  <sep>  Q: How can I use roses in cooking? A: Rose petals are edible. If you look for rose petal recipes, you will find many creative uses of them  <sep> FOLLOWUP_Q: What do the rose petals taste like?

A:
You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies
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