When flouring a pan, try using cocoa powder

Baking and Pastry No Responses »
Nov 292009

When a recipe calls for the pan of a chocolate cake or cupcakes to be buttered and floured to prevent sticking you will often get a final product covered in dusty, crusty white bits rather than having something deep brown and tasty looking.

To prevent this try using cocoa powder alone or a combination of flour and cocoa. Cocoa powder does have fat and less starch than flour so there is a slight risk of sticking, but it’s never been a problem for me. If you’re really worried, try the combo first.

Posted by Victoria at 4:46 pm Tagged with: , , ,

Making great double chocolate chip cookies

Baking and Pastry No Responses »
Nov 242009

I don’t love the taste of cocoa powder, as I find it distinctively different from chocolate, so I thought I’d give a couple of tips about double chocolate cookies that use it differently or not at all.

1.) Replace it. But with what you say? Place your chocolate chips or chunks in a food processor and pulse until there are still chunks left but you have some dust in the bowl. Alternatively blitz some extra chips to dust. Use this to replace the cocoa powder in your recipe and the result will not have the cocoa powder colour, but it will have a more chocolately taste.

2.) If you want to use cocoa powder, try creaming it into the butter with the sugar. This will sort of make chocolate as the cocoa powder is chocolate with the cocoa butter removed and then ground to a dust. Mixing it with fat will give a more chocolatey taste and still give the dark colour people associate with double chocolate cookies.

Posted by Victoria at 4:45 pm Tagged with: , , ,
© 2012 Culinary Tips Suffusion theme by Sayontan Sinha