I'm looking at a recipe for chocolate cherry shortbread cookies (which
should either be illegal or should at least have a 12-step process
associated with them), and the recipe calls for 'black cocoa powder' as
well as regular ol' unsweetened Dutch process cocoa. I've looked on line
and discovered that I'll have to call my financial planner and cash in some
mutual funds in order to afford the stuff. It also appears that the main
use for black cocoa is to darken the end product so it comes out looking,
well, u'mm, black, instead of chocolate brown. If I don't particularly
care what the finished color is ("Frankly, my dear, I don't give a
damn..."), can I just skip the black cocoa, or does it do something special
to the flavor as well?

On Sat, 10 May 2014 04:44:07 -0500, Alan Holbrook >
wrote:

>I'm looking at a recipe for chocolate cherry shortbread cookies (which
>should either be illegal or should at least have a 12-step process
>associated with them), and the recipe calls for 'black cocoa powder' as
>well as regular ol' unsweetened Dutch process cocoa. I've looked on line
>and discovered that I'll have to call my financial planner and cash in some
>mutual funds in order to afford the stuff. It also appears that the main
>use for black cocoa is to darken the end product so it comes out looking,
>well, u'mm, black, instead of chocolate brown. If I don't particularly
>care what the finished color is ("Frankly, my dear, I don't give a
>damn..."), can I just skip the black cocoa, or does it do something special
>to the flavor as well?

Sounds like black cocoa is more of an appearance thing, but if they
make it black by roasting it darker like espresso beans before
processing, I'd imagine that it would impart a darker richer somewhat
bitterish a flavor as well. I dunno, I'm just thinking by what I know
about cocoa beans and chocolate producton. I've never heard of black
cocoa until now.

John Kuthe...

Alan Holbrook wrote:
>
>I'm looking at a recipe for chocolate cherry shortbread cookies (which
>should either be illegal or should at least have a 12-step process
>associated with them), and the recipe calls for 'black cocoa powder' as
>well as regular ol' unsweetened Dutch process cocoa. I've looked on line
>and discovered that I'll have to call my financial planner and cash in some
>mutual funds in order to afford the stuff. It also appears that the main
>use for black cocoa is to darken the end product so it comes out looking,
>well, u'mm, black, instead of chocolate brown. If I don't particularly
>care what the finished color is ("Frankly, my dear, I don't give a
>damn..."), can I just skip the black cocoa, or does it do something special
>to the flavor as well?

A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
Found at Hispanic markets:
http://caribbeanamericanfoods.com/Ze...t%20sugar1.gif
http://www.amazon.com/Xtra-Touch-Bur...ugar+flavoring
A little goes a long way, as in drops.
http://www.saveur.com/article/Recipe...dad-Black-Cake
http://www.youtube.com/watch?v=WfsA7OiQIdI

On Sat, 10 May 2014 04:44:07 -0500, Alan Holbrook >
wrote:

> I'm looking at a recipe for chocolate cherry shortbread cookies (which
> should either be illegal or should at least have a 12-step process
> associated with them), and the recipe calls for 'black cocoa powder' as
> well as regular ol' unsweetened Dutch process cocoa. I've looked on line
> and discovered that I'll have to call my financial planner and cash in some
> mutual funds in order to afford the stuff. It also appears that the main
> use for black cocoa is to darken the end product so it comes out looking,
> well, u'mm, black, instead of chocolate brown. If I don't particularly
> care what the finished color is ("Frankly, my dear, I don't give a
> damn..."), can I just skip the black cocoa, or does it do something special
> to the flavor as well?

Use Hershey's Special Dark is so dark, it's black.
http://www.hersheys.com/assets/image...al-dark_lg.png


--

Good Food.
Good Friends.
Good Memories.

All cocoa looks black to Texicans. Yall need to get a grip.

On Sat, 10 May 2014 08:06:20 -0700, sf > wrote:

>On Sat, 10 May 2014 04:44:07 -0500, Alan Holbrook >
>wrote:
>
>> I'm looking at a recipe for chocolate cherry shortbread cookies (which
>> should either be illegal or should at least have a 12-step process
>> associated with them), and the recipe calls for 'black cocoa powder' as
>> well as regular ol' unsweetened Dutch process cocoa. I've looked on line
>> and discovered that I'll have to call my financial planner and cash in some
>> mutual funds in order to afford the stuff. It also appears that the main
>> use for black cocoa is to darken the end product so it comes out looking,
>> well, u'mm, black, instead of chocolate brown. If I don't particularly
>> care what the finished color is ("Frankly, my dear, I don't give a
>> damn..."), can I just skip the black cocoa, or does it do something special
>> to the flavor as well?
>
>Use Hershey's Special Dark is so dark, it's black.
>http://www.hersheys.com/assets/image...al-dark_lg.png

Hershey's Special Dark is dark chocolate, not cocoa.

John Kuthe...

On Sunday, May 11, 2014 1:06:20 AM UTC+10, sf wrote:
> On Sat, 10 May 2014 04:44:07 -0500, Alan Holbrook wrote:
>
> > [...] the recipe calls for 'black cocoa powder' as
> > well as regular ol' unsweetened Dutch process cocoa.

Black cocoa is super-Dutched (so "ultra-Dutched", "extra-Dutched", "heavily-Dutched" work as search terms). Supposed to have a stronger flavour; strong enough so that it's usually used with regular cocoa.

> Use Hershey's Special Dark is so dark, it's black.
> http://www.hersheys.com/assets/image...al-dark_lg.png

That would work. As a blend of black and regular, maybe just use it without adding extra regular cocoa.

John Kuthe > wrote in
:

>
> Hershey's Special Dark is dark chocolate, not cocoa.
>
> John Kuthe...

Just checked Hersey's web site. They say Special Dark is indeed cocoa.
I'm thinking that may be the way to go.

Brooklyn1 > wrote in
:

> A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
>

That might do the trick if it doesn't add too much sweetness, which "burnt
sugar syrup" implies it might. Got any personal experience to share in
that regard?

Alan Holbrook wrote:
>Brooklyn1 wrote:
>
>> A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
>
>That might do the trick if it doesn't add too much sweetness, which "burnt
>sugar syrup" implies it might. Got any personal experience to share in
>that regard?

Burnt sugar syrup adds very little flavor if any, simply because it's
used in very small quantity... its blackening effect is very potent.
Didn't you click on the links I supplied? I use it mainly for baking
Russian black bread.

On Sun, 11 May 2014 02:35:15 -0500, Alan Holbrook >
wrote:

> John Kuthe > wrote in
> :
>
> >
> > Hershey's Special Dark is dark chocolate, not cocoa.
> >
> > John Kuthe...
>
> Just checked Hersey's web site. They say Special Dark is indeed cocoa.
> I'm thinking that may be the way to go.

If he had bothered to look at the image I provided, he would have
known that it was cocoa.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 11 May 2014 05:43:10 -0700, sf > wrote:

>On Sun, 11 May 2014 02:35:15 -0500, Alan Holbrook >
>wrote:
>
>> John Kuthe > wrote in
>> :
>>
>> >
>> > Hershey's Special Dark is dark chocolate, not cocoa.
>> >
>> > John Kuthe...
>>
>> Just checked Hersey's web site. They say Special Dark is indeed cocoa.
>> I'm thinking that may be the way to go.
>
>If he had bothered to look at the image I provided, he would have
>known that it was cocoa.

You and that other yabo are correct, I did not look at the linked
image, and when I read "Hershey's Special DarK I automatically assumed
it meant my fave Hershey's dark chocolate bars. Not cocoa, which I had
never heard of before. Until now.

John Kuthe...

Brooklyn1 > wrote in
:

> Alan Holbrook wrote:
>>Brooklyn1 wrote:
>>
>>> A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
>>
>>That might do the trick if it doesn't add too much sweetness, which
>>"burnt sugar syrup" implies it might. Got any personal experience to
>>share in that regard?
>
> Burnt sugar syrup adds very little flavor if any, simply because it's
> used in very small quantity... its blackening effect is very potent.
> Didn't you click on the links I supplied? I use it mainly for baking
> Russian black bread.

Ya know, Zero, I _did_ follow the links. But I must have missed the
printing on the labels in the photos that said "Oh, BTW, this stuff doesn't
add any sweetness."

On Mon, 12 May 2014 02:30:41 -0500, Alan Holbrook >
wrote:

>Brooklyn1 > wrote in
:
>
>> Alan Holbrook wrote:
>>>Brooklyn1 wrote:
>>>
>>>> A product bakers use to blacken (pumpernickel) is burnt sugar syrup.
>>>
>>>That might do the trick if it doesn't add too much sweetness, which
>>>"burnt sugar syrup" implies it might. Got any personal experience to
>>>share in that regard?
>>
>> Burnt sugar syrup adds very little flavor if any, simply because it's
>> used in very small quantity... its blackening effect is very potent.
>> Didn't you click on the links I supplied? I use it mainly for baking
>> Russian black bread.
>
>Ya know, Zero, I _did_ follow the links. But I must have missed the
>printing on the labels in the photos that said "Oh, BTW, this stuff doesn't
>add any sweetness."

All you needed to do is peruse the recipes and notice how little is
used, burnt sugar syrup is a colorant, not a flavoring agent,
certainly adds no sweetness, if anything it adds a very slight bitter
flavor, which for dark chocolate is a plus. I've been using this
bottle for many years and it's still more than half full:
http://i60.tinypic.com/2n0m0bo.jpg

On Sun, 11 May 2014 18:26:28 -0500, John Kuthe >
wrote:

> On Sun, 11 May 2014 05:43:10 -0700, sf > wrote:
>
> >On Sun, 11 May 2014 02:35:15 -0500, Alan Holbrook >
> >wrote:
> >
> >> John Kuthe > wrote in
> >> :
> >>
> >> >
> >> > Hershey's Special Dark is dark chocolate, not cocoa.
> >> >
> >> > John Kuthe...
> >>
> >> Just checked Hersey's web site. They say Special Dark is indeed cocoa.
> >> I'm thinking that may be the way to go.
> >
> >If he had bothered to look at the image I provided, he would have
> >known that it was cocoa.
>
> You and that other yabo are correct, I did not look at the linked
> image, and when I read "Hershey's Special DarK I automatically assumed
> it meant my fave Hershey's dark chocolate bars. Not cocoa, which I had
> never heard of before. Until now.
>
I have used it and like it, but I think I will try the suggestion of
mixing it with regular cocoa because it's really intense.



--

Good Food.
Good Friends.
Good Memories.