Which type of cocoa is best to cook with? - cocoa desserts
I want a dessert for friends, but I'm so, what type of cocoa used in confusion. See generally, 70% cocoa dark or 82%, and I want to know what would be better to make a chocolate dessert.
Monday, December 21, 2009
Cocoa Desserts Which Type Of Cocoa Is Best To Cook With?
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7 comments:
Normally, 70% Standard 82% may use bitter) too much (. It depends on how you and the desired effect.
If the bitter taste after use, then 82% of cocoa per cent higher than the richer the
I would just like Hershey's cocoa can take the Brown. My grandmother, mother, and I've used them all. , The great chefs ... I am learning. lol.
I think with the cacao get what you pay for. The more expensive the better.
This is a response we actually see for the rest of the recipe to.
If the recipe has a lot of sugar, try 82, if you go down to 70 when the sugar content of the coca butter is higher.
Now for the best kind of chocolate for baking.
In restaurants in France, back in my home in Canada. I use Valrhona. I hope that you find in some stores specitaly.
Good luck,
The Dutch process is the best kind of dry cocoa, Hershey's, but also very good. Completely dry cocoa without sugar. Chocolate or cocoa or semi-sweet, bitter - nothing is good in quality from 60% to 70%. Others say that the chocolate or sugar or chocolate milk. Look for the recipe because it makes a difference.
Ghirardelli in San Francisco is the best
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