What brown can do for you
This month on Culinate:
Cocoa nut: All about powdered chocolate
As I broke off a square of Chocovic, I noticed my lone can of Hershey’s cocoa powder, and found myself wondering: Was I missing the potential of cocoa powder just because it has zero snack potential?
While writing this article, I spoke to actual people named Callebaut (Richard) and Guittard (Gary). This was totally cool. I did not speak to anyone named Hershey, Valrhona, or Dagoba.
P.S.: It was hard not to type “Gary Glitter” every time I meant “Gary Guittard.”
Comment by Dana
You have answered a few questions for me that were thrown my way recently.
But I have to disagree with one thing.
My favorite hot fudge is made with cocoa powder, not chocolate.
1 cup cocoa, 1 cup sugar, 2 cups heavy cream, 2 oz butter, 1/2 tsp kosher salt. Sift the cocoa, sugar, salt. Scald cream and whisk in to cocoa in 3 additions. Return to pot, add butter, and stir over low until shiny.
You can sample it over ice cream at Molly Moon’s in Wallingford now!
I use cocoa barry’s extra brute http://www.cacao-barry.com/en/136 And like Aunt Patties all natural from Oregon as well.
I no longer like Drost at all, although I did for years. I haven’t gone near hersheys in years, but might give the all natural a try next time I need some for home.
Posted on May 20, 2008 at 6:16 pm
Comment by ctate
You really need to get some Valrhôna cocoa powder. It’s glorious, despite (I believe) being Dutched.
Posted on May 20, 2008 at 9:25 pm
Comment by mamster
ctate, I looked for Valrhona and couldn’t find any, and ran out of time for mail-order. I hope I was clear in the article that I think good Dutched cocoa is better than mediocre natural. The Cacao Barry that Dana is talking about is Dutched, and I am confident (without having tasted it) that Dana’s hot fudge is awesome.
Dana, I still haven’t made it to Molly Moon’s, but I will soon!
Posted on May 21, 2008 at 5:39 am