different cocoa fat content for different folks
Posted: 15 February 2014 09:41 PM   [ Ignore ]
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cocoa can be purchased in either 10-12% fat or 22-24% fat - I cannot find any discussion about the pros and cons of or the reasons for manufacturing cocoa with different percentages of fat - so why is it important to know the fat content of the cocoa I am using and which is suitable for various baked goods??????

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Posted: 16 February 2014 12:39 PM   [ Ignore ]   [ # 1 ]
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thanks all - I don’t think I have ever seen a formula (even a commercial / production one) which specifies a fat content for cocoa = I have always assumed that most recipes are built around Hershey’s or some other readily available powder - I have worked in many bakeries and catering kitchens without the question popping up - but the Restaurant Depot I buy from now has both low and high fat cocoa available in bulk - hence the conundrum - I’ll try calling Callibeaut sometime

Michael

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