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21

There really isn't another name for Dutch processed cocoa. You could perhaps look at the ingredients or label and search for some reference to alkalization. Cocoa powder, Dutched or natural, consists of a single ingredient: cocoa. The difference is that Dutched cocoa has an extra step in the manufacturing process. Normal cocoa powder is created from cocoa ...


8

Cocoa powder is made by baking the cocoa beans and then removing all the fat from them, then milling the rest to a powder. In fact, semisweet chocolate is a solid sol (a colloid formed from homogenically dispersing solid particles (cocoa dry matter) in a solid (cocoa fat)). What you should add is not water, but fat. Before you start, you must be aware that ...


7

According to David Lebovitz: Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does. So, if you're using non-Dutched (natural) cocoa, you can use ...


7

They are technically different... but it seems that the producers do not always follow the correct terminology in an attempt to sound fancy. Instant Cocoa is made with cocoa powder, as you stated in your question. It's made from leftovers from the chocolate making process and contains little cocoa butter. Hot beverages made with it are called "Hot Cocoa". ...


7

Any time you see something like "may contain" after an ingredient list, it's a warning that it might contain trace amounts of that substance and so could be harmful to anyone who's allergic to it. Basically what they're saying is that they didn't intentionally add any milk or milk products to the cocoa butter, but since they make other products at the same ...


6

Yep, cocoa and cacao are the same thing. The 72% has sugar making up the rest of the mass. The description on amazon actually mentions that it's 27% sugar and 43.5% cocoa butter. The rest is cocoa solids, the chocolate-y stuff. As you say, that particular brand is pretty expensive; it's also pretty popular and well-regarded. Since it has plenty of sugar in ...


6

Yes, it is perfectly safe uncooked, although it may be unpalatable without being sweetened. For example, you can make your own chocolate milk mix with cocoa powder and powdered sugar. Simply mix it into milk, without cooking, and enjoy. It is also dusted uncooked as a garnish or accent on some pastries or cakes.


6

Cocoa butter has an exceptionally high melting point for a vegan lipid. For most baking applications, it probably not ideal; you would be better served with a liquid oil, or if you need something solid but malleable, a hydrogenated vegetable oil product like a vegan margarine. The main culinary use (in general) is thinning chocolate in creating chocolate ...


6

As for the difference in labelling, there is no difference, as Jefromi already said. I could imagine some producers calling more-or-less raw liquor "cacao" and the processed product "cocoa mass", but this is not standard usage. While there is no difference between the words, the product may still be very different. The problem is that cocoa mass with the ...


6

The fleshy party of the fruit of theobroma cacao is is supposed to be sweet and pleasant. However, it does not taste like chocolate. Chocolate is made from the nibs or seeds within the fruit of theobroma cacao, after it is fermented ground, and processed, and is in no way sweet. The nibs themselves are very low in sugar, and contain alkaloids (such as ...


5

I'm not familiar with that brand, but cocoa powder can be processed differently. The major categories are "natural" and "dutch processed", the latter being less acidic and having a somewhat milder flavor. And of course various brands may vary.


5

While you can certainly substitute powdered carob for cocoa, the flavors are distinct enough that you will likely need to adjust your ratios and sugars to make carob blend into a recipe better. Use less sugar than you would for powdered chocolate. I found this description http://www.natural-health-restored.com/what-is-carob.html of Carob, and this ...


4

Cacao is actually the name of the tree. The beans in the Cacao pods are fermented and processed to make chocolate. Pure chocolate has two main components: cocoa solids and cocoa butter. Cocoa mass listed on labels contains both cocoa butter and cocoa solids. Some manufacturers list the percentage as cocoa or cacao (as refered to in some non-english ...


4

Store cocoa powder in a dark, cool, dry place, sealed against vermin. Dark and cool both slow the process by which volatiles (i.e., flavor) degrade. That said, don't keep it in the fridge or freezer unless sealed airtight, because both types of chill-chests are relatively humid environments. Humidity promotes mold, even on cocoa. By the way, for future ...


4

You certainly could brew a drink from pure cocoa powder. It'll be pretty bitter, though; if you don't like unsweetened chocolate you might not like it much, though. So you'll most likely end up adding dairy and sugar, and ending up with hot cocoa. It won't ever be exactly the same process though. In both cases there's a lot of processing of the beans, and ...


3

I have a different observation from Catija. I've seen tons of "Hot chocolate" drinks which are indeed just mixtures of precooked cocoa powder, sugar and starch. You have to read the ingredients to know what you have in front of you. Maybe there are jurisdictions where the name is preserved for real chocolate, but if this is not the case here in the EU, ...


3

Dutch processed cocoa is "washed" with a potassium carbonate solution to neutralize the acidity to a pH of 7. While it does give cocoa a richer hue, the color can range quite a bit from a light reddish brown to a dark brown. Color is less an indicator than the label on the product. The process is used to provide a more mellow flavor.


2

Chocolate flavor depends a lot on fat, preferably cocoa fat. I would try using high-quality dark chocolate (70% to 99%) instead of the cocoa powder, or at the very least weakly de-fatted non-dutched cocoa powder (most cocoa powder in the stores is highly de-fatted). I would also throw out the butter and use chocolate instead. I would only try playing around ...


2

Looking at your recipe, the most obvious thing to me is that there is no salt. Adding a small quantity of salt (say, 1/2 tsp) will enhance the flavors of the ingredients already present. The second thing you might try is switching to dutch processed cocoa; many people find this has a more intense chocolaty taste. You could try enhancing the overall flavor ...


2

I do not think your problem is an emulsifier that you are missing, I think it's just basic temperature and technique 'issues'. Firstly, you will get a better result if you use a liquid chocolate syrup. It's like adding granulated sugar to an iced coffee - it will sweeten the cold liquid a bit, but most of the grains will just get wet and clump together at ...


2

It's called "dutching" or "alkalinisation" The cocoa (cacao in Dutch) beans are first roasted to remove the skins. The second roast and/or alkalinisation (using potassium carbonate) of the inner cocoa nibs is then ground to form the cocoa mass (liquor). The mass is then pressed to separate into 55% cake, and 45% fat (cocoa butter) Some of the main Dutch ...


2

You can substitute carob powder one-for-one in recipes that call for cocoa powder. I do it all the time for my husband and son, both of whom are allergic to chocolate. That being said, carob doesn't melt the way chocolate does, so trying to make ganache just doesn't work (been there... makes a MESS!)


2

There are two ways to define nuts, one botanical and the other culinary. Botanical: It is a dry fruit containing one or two seeds, where the fruit does not open to release the seed. So, only indehiscent fruit are considered true nuts. eg. Walnut (image), pecans, chestnuts. Culinary: A lot of seeds are called nuts even when they do not conform to the ...


2

The recipe you've found looks like "crazy cake" or "wacky cake" (or "depression cake"), which is a fairly common egg-free cake. I've made it a number of times for a friend with an egg allergy and it's a very good vegan cake. To make a vanilla version, leave out the cocoa powder and increase the vanilla extract slightly (1.5 teaspoons). There are a wide ...


2

If you're using plain cocoa powder, which doesn't really dissolve, I would mix it with the coffee powder before adding to the water, and as long as the coffee powder will tolerate it, add it all to the water before heating. Mixing the two powders should help avoid clumps in the cocoa powder, and adding it early will give it time to release flavor into the ...


2

No, it is not a good idea at all. It will be worse, not better. What you are missing here is that cocoa powder does not dissolve at all, never, it just disperses in water (or milk). So there is no reason why methods for dissolving stuff would work with cocoa powder. You will need to use a method created for colloid-producing powders like cocoa powder, which ...


1

Drinking Chocolate is whole chocolate which will often also contain sugar and milk Solids. To make cocoa powder you could put the drinking chocolate in a hydrolic press. and the cocoa buter from the chocolate would separate out. and you would be left with what's called a "cake" which you could then smash and sift into cocoa powder. although cocoa powder ...


1

My vote would be to use whole cocoa beans mixed into the coffee. This could just be a personal preference but sometimes I add a touch of salt to cut the bitterness from fresh roasted coffee beans. So, with the addition of some whole cocoa beans, I would only assume it would be wonderful. I would only suggest this if you're aim is to a subtle flavor and not a ...


1

The easiest remedy is just to cut it into smaller pieces, so you don't feel overwhelmed when eating a single piece. Cocoa powder is slightly bitter, so cutting it back might actually make the fudge taste sweeter. Instead, you could take small portions of the the fudge, roll them into balls, then roll them in cocoa powder to make chocolate truffles.


1

I would definitely try that, just by increasing the flour or decreasing the water to 1 cup to compensate for the 1/4 cup of cocoa you're not putting in. I make a recipe very similar to this (1 cup sugar, 1/3 cocoa, 1 cup water, 1/2 cup oil, whatever flour, whatever vinegar, the rest the same) about twice a week, and the cupcakes/muffins come out great. So ...



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