Cocoa Powder FAQ
If you're not sure exactly how to approach fudgy brownies, Matthew Amster-Burton is your go-to guy. He answers his own comprehensive list of cocoa powder FAQs on Culinate. The article enlightens chocolate lovers about uses, measurement, fanciness, and Dutched vs. natural. A sample insight:
Q: Is higher-fat or lower-fat cocoa better?
A: You’re kidding, right?
Related
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What brand cocoa powder is most chocolaty for baking?
Your favorite hot cocoa recipe
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6 Comments:
Wait - you mean my Stop & Shop cocoa doesn't make the cut? I love you Sarah Wolf!!
like10thousand at 8:24PM on 05/25/08
My Callebaut Dutch-process cocoa makes insane brownies (I use Alton Brown's recipe). Tried the same recipe with Ghirardelli and it was middle-of-the-road. I suppose next I should try natural high-fat cocoa powder and see how it compares...
mschlock at 10:16PM on 05/25/08
I had never done a cocoa powder taste test before writing this column, and I was really surprised how obvious the differences were, not just between Dutched and natural cocoa but between different brands of each.
mamster at 10:57PM on 05/25/08
& the King Arthur ultra-black cocoa turns out baked goods that are truly dark w/o that reddish tinge, as well as has a deep, rich taste
bibliothecaire at 7:36AM on 05/26/08
@bibliothecaire -- I was just going to say this exact same thing! I love the stuff for cookies and cakes. However, I use Callebaut Dutch Process cocoa for my brownies, and nothing but! The taste is nothing short of extraordinary.
Brownie at 1:33PM on 05/26/08
Wow - is Callebaut really that awesome?! Where do you buy it? I poked around after reading these comments and find it is insanely expensive. Amazon claims to sell 11 pounds for $65, but the photo is of a 1-kg bag (as is the photo for the 2.2 lb bag). If it really is 11 pounds that wouldn't be too bad.
MCM
mcmvoices at 2:21PM on 05/26/08