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5 answers 1311 views
Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added almost 5 years ago

Natural. Even though it is frequently darker in color, the "dutch processing" (or, actually, the alkali used in the processing) removes chocolate flavor. Especially something from Dorie -- you'll want all the wonderful chocolate flavor you can get. :)

98963e49 dff5 4f2d a569 4ff81cc5de0f  fn author dorie greenspan tiny
Dorie Greenspan

Dorie is a food writer and award-winning author of twelve cookbooks, her latest is Dorie's Cookies.

added almost 5 years ago

Maddogoday and SeaJambon, I use Valrhona cocoa, but at Food 52 we used a lighter cocoa and, in both cases the streusel had good flavor. Thanks for being so interested ... and so smart :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I believe Valrhona is technical dutch processed, is it not?

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added almost 5 years ago

Great question on Valrhona -- don't know. Recently learned, however, that if you are using Dutch processed cocoa you should also be using baking soda; natural requires baking powder (soda to powder ratio: 1 part bkg soda = 3 parts bkg pwder). In this particular recipe, there isn't a leavening component in the streusal which is where the cocoa is used, so either type of cocoa should work fine without needing to further adjust the recipe. Personally, I lean toward natural simply because I like all the chocolate flavor I can get!

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 5 years ago

Like most European cocoa, Valrhona is alkalized. While it's true the process lessens the intensity of chocolate flavor, it's probably more correct to say it changes the flavor profile, reducing astringency and bitterness while adding complexity. Personal preference really. Just to confuse the issue, consider Hershey's Special Dark cocoa -- a blend of the two types.

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