corvis_9

When introducing cocoa into a recipe that doesn't already have any in it should I add more sugar than the recipe already has?

Cheesecake recipe I've used once with good results.

16oz cream cheese

1 cup cottage cheese (creamed)

3/4 cup sugar

2 tbs all purpose flour

2 tsp vanilla extract

3 eggs

1/4 cup cherry brandy

I intend to put mini chocolate chips in as well.

Any suggestions as to how much cocoa and if need be, additional sugar, to add?

I'm scaling up a cheesecake recipe from an 8in by 1.75 to 10in by 2.25. The original baked for a bit more than 45 min at 375F.

Just need a rough estimate to keep me from checking it too often, and a heads up if any problems are anticipated.

if I can't get it all out. I'm working with Liquitex Effects Texture Gel.

The fine particulates are wedging close to the ferrule and making the bristles splay outward. I've tried washing them out with soap and water, blowing them out with compressed air, and flicking the bristles to try and dislodge them. Nothing helps, suggestions?

Specifically the symbol or symbols used in schematics for the heating elements in an electric stove.

Most male mammals keep their testicles ouside of the body cavity because they need to be a bit below the inner temperature to produce viable sperm.

How do male sea mammals produce viable sperm in spite of keeping their gonads inside their bodies?

No I don't mean blood, I mean pigment diffusing into the surrounding skin over time.