? about Dutch-process cocoa
Posted: 23 November 2008 11:09 PM   [ Ignore ]
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I am making a cake which calls for 1/2 cup of Dutch process cocoa.  I have about 1/4 cup in the freezer and cannot seem to find any of that type without driving 45 minutes to Penzey’s.  I did see a Hershey’s brand of cocoa (Hershey’s Special Dark) which is “a special blend of natural and dutched cocoas”.  Can I use that for 1/4 cup of what my recipe needs?

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Posted: 24 November 2008 09:00 AM   [ Ignore ]   [ # 1 ]
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Thank you, Charles, I will give it a try especially since it doesn’t seem that the substitution will affect the overall flavor much.

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Posted: 24 November 2008 11:02 PM   [ Ignore ]   [ # 2 ]
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Thanks for the advice ~FRESHKID.  I’ll add a bit of baking soda to the dry ingredients.

Patrincia - 24 November 2008 07:46 PM

I just wanted to clarify - my container of Hershey’s Special Dark Cocoa is Dutch-Processed.  Ingredients: cocoa processed with alkali.  The label doesn’t state that it’s a blend.

I didn’t have my reading glasses with me at the grocery store and now I see, on the back label, that this “is perfect to use in any recipe that calls for Dutched Processed Cocoa”.  The front label, the label of which is in larger type, says “a belnd of natural and Dutched cocoas”.  I should read the fine print more often!

Fortunately, the buttercream calls for melted, cooled semisweet or bittersweet chocolate.  No cocoa!  BTW, which would you use???  Between deciding on four different sauces for the four different raviolis, and which accent color to use in the table centerpiece (I chose wrong and now have to return to the store…), I’m about at the limit of my decision-making skills now!  Yeesh.

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