🔕 🔔
Loading…

My Basket ()

All questions

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 almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1313 views
Ee6e1f61 c2e2 48b1 b500 bb90cc2c5b83  itsme
added almost 6 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B69629aa 5e0e 481d 8b22 486380fe9436  img 20180103 091233 972
added almost 6 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.