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.

  • 1375 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
PhillipBrandon
PhillipBrandon April 23, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
foodluver
foodluver April 23, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
Shalini
Shalini April 23, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52