Has anyone found a good use for this?

Amazon has something called Black Onyx Cocoa Powder and, while I'm not
a card-carrying chocolate freak, I'm intrigued by the idea. But at $12
a pound I'd like to know a little more about it.

Felice

On Mon, 7 Nov 2011 10:16:53 -0500, "Felice" >
wrote:

> Has anyone found a good use for this?
>
> Amazon has something called Black Onyx Cocoa Powder and, while I'm not
> a card-carrying chocolate freak, I'm intrigued by the idea. But at $12
> a pound I'd like to know a little more about it.
>
Apparently you use it when you want your chocolate to be almost black,
like Halloween cooking. Or, you could use it for Oreo type cookies...
http://smittenkitchen.com/2007/05/my...glass-of-milk/ or
in my case - chocolate cake, chocolate mousse and chocolate pudding.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message

> On Mon, 7 Nov 2011 10:16:53 -0500, "Felice" >
> wrote:
>
>> Has anyone found a good use for this?
>>
>> Amazon has something called Black Onyx Cocoa Powder and, while I'm
>> not a card-carrying chocolate freak, I'm intrigued by the idea. But
>> at $12 a pound I'd like to know a little more about it.
>>
> Apparently you use it when you want your chocolate to be almost
> black,
> like Halloween cooking. Or, you could use it for Oreo type
> cookies...
> http://smittenkitchen.com/2007/05/my...glass-of-milk/ or
> in my case - chocolate cake, chocolate mousse and chocolate pudding.

Ah! Chocolate pudding! I'd be willing to risk some pricey cocoa on
that because I've never met a choc pudd that I didn't like. Unless
some fool covered it with plastic wrap so there wasn't any thick skin.

I serve it in wide, flat soup dishes so there's lots of skin. Then we
dig a hole in the middle for heavy cream, enlarging the hole and
replenishing the cream as we go.

Felice

sf wrote:
>
> Apparently you use it when you want your chocolate to be almost black,
> like Halloween cooking. Or, you could use it for Oreo type cookies...
> http://smittenkitchen.com/2007/05/my...glass-of-milk/ or
> in my case - chocolate cake, chocolate mousse and chocolate pudding.

Someone told me Oreos were so dark because they
had carbon black in them. I don't know if that's
true, but I sure wouldn't pay extra for cocoa with
carbon black in it. Cocoa is naturally dark brown,
but not black.

Mark Thorazine wrote:
>sf wrote:
>>
>> Apparently you use it when you want your chocolate to be almost black,
>> like Halloween cooking. Or, you could use it for Oreo type cookies...
>> http://smittenkitchen.com/2007/05/my...glass-of-milk/ or
>> in my case - chocolate cake, chocolate mousse and chocolate pudding.
>
>Someone told me Oreos were so dark because they
>had carbon black in them. I don't know if that's
>true, but I sure wouldn't pay extra for cocoa with
>carbon black in it. Cocoa is naturally dark brown,
>but not black.

Burnt sugar, a popular Caribbean food coloring... also used to give
pumpernickle its dark color.

http://caribbeanamericanfoods.com/Ze...products_id=74
http://caribbeanamericanfoods.com/Ze...products_id=74

On Mon, 07 Nov 2011 16:51:48 -0800, Mark Thorson >
wrote:

> sf wrote:
> >
> > Apparently you use it when you want your chocolate to be almost black,
> > like Halloween cooking. Or, you could use it for Oreo type cookies...
> > http://smittenkitchen.com/2007/05/my...glass-of-milk/ or
> > in my case - chocolate cake, chocolate mousse and chocolate pudding.
>
> Someone told me Oreos were so dark because they
> had carbon black in them. I don't know if that's
> true, but I sure wouldn't pay extra for cocoa with
> carbon black in it. Cocoa is naturally dark brown,
> but not black.

Now you know what they use.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:
> On Mon, 7 Nov 2011 10:16:53 -0500, "Felice" >
> wrote:
>
>> Has anyone found a good use for this?
>>
>> Amazon has something called Black Onyx Cocoa Powder and, while I'm not
>> a card-carrying chocolate freak, I'm intrigued by the idea. But at $12
>> a pound I'd like to know a little more about it.
>>
> Apparently you use it when you want your chocolate to be almost black,
> like Halloween cooking. Or, you could use it for Oreo type cookies...
> http://smittenkitchen.com/2007/05/my...glass-of-milk/ or
> in my case - chocolate cake, chocolate mousse and chocolate pudding.
>
That's how I've seen it used: in faux Oreos.

--
Jean B.

"Sqwertz" > wrote in message
...
> On Mon, 7 Nov 2011 10:16:53 -0500, Felice wrote:
>
>> Has anyone found a good use for this?
>>
>> Amazon has something called Black Onyx Cocoa Powder and, while I'm not
>> a card-carrying chocolate freak, I'm intrigued by the idea. But at $12
>> a pound I'd like to know a little more about it.
>
> Looks like it's $16 for 14oz.
>
> I'd bet it's the same as Hershey's Dark Chocolate Powder. Gimmick.
>
> -sw


Oooh, like the Hershey's cocoa powder I have in the pantry for making hot
chocolate on a cold night? Must add sugar, this stuff isn't sweet.

Jill