Thursday, February 26, 2009
A couple of weeks ago I told you about our Black Velvet Cupcakes and explained that we use the mother of all cocoa powders... Valrhona. Actually, we exclusively use Valrhona cocoa powder in all our recipes that call for cocoa powder. I also promised to give you a little more information on the topic. You see, not all cocoa powders are created equal. There are actually two types: natural and Dutch-processed.
Most of the cocoa readily available in the grocery store (Hershey's, Nestle, Ghirardelli) is unsweetened natural cocoa powder.
Notice the difference in color. This difference carries over into the baked goods you make. Now, take a look at the cocoas below, side-by-side.