Timeline for Is "blooming" cocoa necessary in baked goods?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 3, 2019 at 9:14 | vote | accept | cimmanon | ||
| Jun 21, 2019 at 8:08 | answer | added | Juliana Karasawa Souza | timeline score: 2 | |
| Jun 4, 2019 at 21:00 | history | tweeted | twitter.com/StackCooking/status/1136014964156772353 | ||
| May 29, 2019 at 20:47 | comment | added | bob1 | Exactly. I suspect it is more that they get the aroma of cocoa from blooming while baking and then perceive a better taste because of the memory of that aroma, a bit like the blind tests done with wine and cheap vs expensive bottles | |
| May 29, 2019 at 19:12 | comment | added | cimmanon | Right, I'm wondering if the baking process adequately blooms the cocoa. I've seen people insist that blooming the cocoa before you bake makes it taste better (brownies, cake, etc.), but it seems unnecessary if its going into the oven for 20 minutes anyway. | |
| May 29, 2019 at 16:30 | comment | added | bob1 | I'm not sure that this is an answer yet - wouldn't the liquid and cocoa in the cupcake get heated in the baking process and result in the same effect? I haven't been able to find any science on this. I suspect that the fat content of the cocoa would play a bigger role than pre-heating/blooming, as you would lose some of the volatiles contributing to flavor in the blooming step, and the more fat - the more flavor for chocolate | |
| May 28, 2019 at 18:38 | history | asked | cimmanon | CC BY-SA 4.0 |