On the issue of cocoa and dark looking chocolate cakes, has anyone tried using Pernigotti? I ordered some a while back but have yet to use it.
I find Valrhona produces pretty dark looking cakes. I tried it in the Domingo cake, it was excellent. I did try it in the Chocolate butter cake and remember I wasn’t blown away by it in terms of flavour and texture - but maybe it’s time to try it with some of Rose’s recommended cocoas.
After reading the thread about certain brands of cocoa producing somewhat drier cakes, I’m also in search of Green & Black’s as Rose recommended. But, I’d just like to know if Pernigotti falls into the recommended category of cocoas for Rose’s recipes. It’s interesting how different brands of cocoa (even if Dutched) affect the outcome of the recipe - in terms of texture I mean, since of course taste-wise one would hope for a better product if using better ingredients.
I can’t find any mention of Lindt cocoa on their website, perhaps they’ve stopped producing this?