Margaret Suran wrote:
>
>
> 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.

I believe it is spelled Callebaut and is made in Belgium. Very good
quality, used by bakers. Valrhona (French) is another brand bakers used
(and even more expensive, iirc). When you can't get that, any good brand
of 70% chocolate should work. Anyting that doens't have too much sugar
nor too many additives, really.

It really makes a difference in the
> flavor, especially with boxed Brownie Mix, which is always much too sweet.