brooklyn1 wrote:
> "Jean B." > wrote in message
> ...
>> brooklyn1 wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>>>> wrote:
>>>>
>>>>> More after the texture than the flavour at this point. But we haven't
>>>>> any black cocoa anyway; just Dutch and Hershey's.
>>>> I thought Dutch *was* black cocoa. What's the difference?
>>>>
>>>>
>>> Never heard of the term "black cocoa".
>>> Dutch cocoa has been treated with an alkali, which helps neutralize
>>> cocoa's natural acidity.
>>>
>>>
>>>
>> King Arthur purveys it:
>>
>> http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz
>>
>>
> They don't indicate why it's different from ordinary dutched cocoa... I
> think they made up that term to be gimmicky.
>
>
I dunno. Maybe I'll try to look into it some more. I just recall
the woman who then purveyed it making it seem like a necessity. I
am now torn between thinking it is/was really necessary to achieve
the proper flavor; and she wanted to sell more of it. (Of course,
if she sold other cocoas, that wouldn't make sense.)

--
Jean B.