Black cocoa
Posted by faunablues on Oct 08, 2007 · Member since Aug 2003 · 9655 posts
So... I found some black cocoa online (http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=1297), and apparently this is the stuff that make rich black chocolate baked goods (like oreos or hostess cupcakes). But... where does it come from? Is this some different variety of cacao bean or a different way of processing it?
Anyone know?
Anyone used it before?
i just got some myself! i am wanting to compare it in my regular chocolate recipes, and the faux-tess cupcakes!
from what i read, the difference between reg cocoa and the black is in the processing. it is more "dutched".... cocoa goes thru various amounts of processing to make the flavors develop (sort of like the idea of roasting coffee beans).the more processing, the more alkaline. the black cocoa apparently is more mellow then less dutched cocoas.
if you have ever experimented w/ various cocoas, you'll notice the differences between brands. my usual fave is the "dutch cocoa" in a red container (i forget the name) but im excited to try the black cocoa.
apparently, you only want to replace some of the reg cocoa w/ the black,not all of it, b/c it will be too strong.
I wonder how it would be a chocolate mud cake recipe.
I'm wondering how it would be in an anything-recipe ::)
I'm wondering how it would be in an anything-recipe ::)
Did you taste it between regular cocoa and that? Just a little bit though. Put a speck in your mouth. I say bake something (don't waste alot of ingredients) and then you can see the difference in the taste of it.
I haven't bought it yet (I'm going to wait 'til I'm home for winter break), but there will definitely be taste-tests. Cupcake competitions. Brownies brawls. Mwahaha...