Cocoa
Two types of the highest quality cocoa that are almost twice
as rich as the grocery store varieties: Natural cocoa is strong, dark and
bittersweet-perfect for all baking; Dutch cocoa is processed to temper the
natural acidity of the cocoa bean, yielding a smooth, rich and slightly
less strong cocoa that mixes more freely with liquid. Dutch cocoa has long
been the cocoa of choice for hot chocolate and flavored coffee. Cocoa can
easily replace unsweetened baking chocolate. The standard conversion is
to use 3 TB. cocoa + 1 TB. vegetable oil to equal one square of baking chocolate,
but this cocoa is so rich it can be used without the extra oil. |
