deep dark chocolate cake
Posted: 23 November 2007 10:38 AM   [ Ignore ]
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hey guys, what brand of cocoa powder should i use so that my chocolate cake would have that deep dark color?  is callebaut good?  i usually use bensdorp coz i heard it tastes better than callebaut…

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Posted: 23 November 2007 04:04 PM   [ Ignore ]   [ # 1 ]
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Try Green and Black’s organic cocoa powder or the Droste cocoa powder. Rose recommended it and I have never used anything else since. The taste is REALLY, REALLY good and so is the colour. They are both dutch-processed. I prefer the Green and Black’s. Give it a try, you’ll love it.

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Posted: 29 November 2007 03:28 AM   [ Ignore ]   [ # 2 ]
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if a recipe calls for water i use the equal amount of coffee. it also darkens the batter.

jen

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Posted: 29 November 2007 09:02 AM   [ Ignore ]   [ # 3 ]
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I use King Arthur Flour’s Double-Dutch Dark Cocoa, which is a mixture of Dutch-process and black cocoas.  It makes a really deep, dark product.

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Posted: 29 November 2007 10:10 AM   [ Ignore ]   [ # 4 ]
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Buy a bag of Black Cocoa from King Arthur Flour, it’s dutched cocoa that is as black as oreo cookies.  I throw a tablespoon into just about everything chocolate I make - cakes, brownies, cookeis, it really darkens the product and kicks up the chocolate flavor.

MrsM

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Posted: 29 November 2007 10:39 PM   [ Ignore ]   [ # 5 ]
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Hershey’s Special Dark Cocoa is very, very dark in color.  It’s not quite as good as some of the gourmet brands, but it’s very affordable and you should be able to find it at any grocery store.

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