Sheryl Rosen wrote:
> Barb,
> I'm curious about the use of both cocoa powder and unsweetened chocolate.
> Does that deepen the chocolate flavor?
>
> America's Test Kitchen does something similar, using a combo of unsweetened
> chocolate, semi-sweet chocolate and cocoa powder.
>
> I'm just curious what the effect is.
>
> Of course, everyone loves my brownies the way they are, I'm afraid to change
> it (and they seem to be something of a good luck charm to the baseball
> team...) but an improvement might be fun to try!
> Thanks
>
>
I do the same thing now. Last year or the year before, one of the
exhibitors at the New York Chocolate Show had samples of chocolate
brownies and they tasted especially chocolaty. I asked him how come
and he told me that he had used Callebeau unsweetened chocolate and
said that he also added a few tablespoons of unsweetened chocolate
powder, to enhance the flavor. I didn't ask, but I assumed he meant
Callebeau Chocolate powder, which I have not been able to find. I use
Ghiradelli, which is the only one I can find. It really makes a
difference in the flavor, especially with boxed Brownie Mix, which is
always much too sweet.