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Discussion in 'Pastries & Baking' started by anna w., Jul 3, 2003.
... how does it differ from regular? I just saw this in a recipe and have never heard of it!
I've never heard of it either. The only thing I can think of is there are cocoa powders that have a very redish hue vs. a brown cast. I wonder if that what they mean?
Where did you read this? A current publication, American? Where you read it might give the best clue to the meaning.
The most common use for it is to make Oreos. The cocoa is black like an oreo, but milder in flavor than you'd expect, with such a deep color. Try it in place of medium cocoa any time you want a darker color.
I've seen it in King Arthurs catalog.
Yes, the only thing I've used it for is my version of Oreos, but I have a friend who uses it for deep dark chocolate cakes. I'm surprised it isn't easy to get(at least in my old job last year).
Wendy- it was in a book I found at the library called "Sweet Seasons". I have this horrible habit of getting these cookbooks when I take my kids to the library- all these fabulous looking recipes, yet really no time for experimentation!
I bought that book Anna....it's a bit labor intensive....HA! I can't imagine having the time to make all the components he does for 1 dessert and then doing that for 5 or 6 ala carte desserts. I made a couple items from it, but nothing fab. comes to mind right now.
Wendy- Did you ever try the malted milk mousse? That sounded intriquing- I'm thinking a chocolate malted layer cake???
I didn't try that one, but it does sound deeee-lish. I do love chocolate and malt!! One year for the childrens christmas party I did a whole candyland sweet table. I did a chocolate malt ball cake, I can't remember what I did inside-but the outside was dotted in cut in half malt balls. I think I ate all the ones that didn't cut nicely
It's always a struggle to buy items like that. Chef's want to buy everything by the case.....from suppliers. It takes a while before you can get a place let you buy freely from retail grocery stores and turn in reciepts. My jobs are more limiting right now.....Ideally I'd love to find a second consistant hours place where I can make a wider variety of desserts......
I have used the black cocoa poweder for finishing truffles with oolong tea.
Also for a plated dessert in the shape of a cigar,
the "ashes" were the black cocoa and 10x sugar.
I have used black cocoa powder in my devil's food cakes and in a type of chocolate glaze that I make. I purchased it from Barry Callebaut directly. The only thing is that I had to get a 50 pound bag. The flavor is quite good, but people are sometimes put off by the color because they have never seen a black chocolate glaze. If you want some in depth information about the breakdown of the product itself, let me know and I'll se if I can dig up the specs they sent me.