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Cocoa

I'm making a mocha hot fudge sauce with , among other ingredients: corn syrup, bittersweet chocolate, cocoa, coffee and possibly rum. Should I use regular or dutched cocoa? The recipe doesn't specify.

asked by foodluver over 3 years ago
3 answers 879 views
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

It won't make much difference here. Natural cocoa is usually a richer, darker flavor, though dutched is visibly a darker color. With the bittersweet and coffee in the mix, you probably aren't lacking flavor or color, so it's up to you!
If you just want someone else to decide for you: I say use "natural" because I like the flavor.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

what about the acid/alkali issue? Or is it a non-issue in this application?

Bceb7892-21ca-4308-9e14-8c1a52b007ac--20150210_140747
added over 3 years ago

I'd say the acid/alkali issue doesn't matter. I would just go with my favourite cocoa powder if in doubt. My favourites are Cocoa Camino and Green&Blacks.