- 1). Substitute cocoa powder for flour when coating a baking pan. Coat the pan with a cooking spray, butter or margarine and sprinkle on cocoa powder when creating a chocolate based cake.
- 2). Choose cocoa powder that is labeled "natural" to achieve a dish that boasts a fruitier, bolder flavoring. Natural cocoa powder is light and will sometimes have a yellowish coloring.
- 3). Add a Dutch cocoa to the dish if you want your finished product to have a deeper, richer coloring but a milder flavoring. Dutch cocoa has been placed through a process that reduces its alkalinity, which gives it a less bitter flavoring. Using less baking soda and more acidic liquids when cooking with Dutch cocoa will create an ideal pH balance in the dish.
- 4). Choose a natural or Dutch processed cocoa with a higher butterfat content, around 22 to 25 percent, for baking. This will give the finished product a stronger cocoa flavoring.
Subscribe to our newsletter
Sign up here to get the latest news, updates and special offers delivered directly to your inbox.
You can unsubscribe at any time
Prev Post
Next Post