Dutch Chocolate
Bob Terwilliger wrote:
> Denise~* wrote:
>
>>Are there any other recipes that need to rely on the acidic value of
>>regular cocoa? Brownies maybe?
>
> Actually, I think brownies would work better with Dutch-processed cocoa,
> because you don't *want* them to rise. Maybe that's just my preference, but
> I like brownies which are more fudgy than cakey.
>
>>What benefits does Dutch processed have then?
>
> Many people like the flavor better. It's a more "mellow" chocolate flavor.
> It's the "Oreo" flavor, and many people prefer it in cocoa.
>
> Bob
>
Great, Thanks for your input.
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