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In addition to the methods of processing cocoa, there are also many different varieties of cocoa tree each with it's own flavor profile. In panama they are using a new variety (agriculturally new anyway) of cocoa tree called something like VH47, because cocoa was suffering from a horrible disease. This tree is not only resistant, but it's a prolific bean ...


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if you mix the cocoa for longer in a process called conching it can loses bitterness. its mainly the European chocolate makers that do extra long chonching (a type of mixing that develops the chocolate smoothness and flavour in contact with air) But I see that it contains flavoring which means that they have cheated. it will be cheap cocoa powder Notice that ...


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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 ...


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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.


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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 ...


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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 ...


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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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