Do y'all use baking chocolate bars or cocoa powder when making a special treat? Since trying the Guittard red cocoa powder numerous times for brownies, my previous favorite, Bakers unsweetened baking chocolate bars, are not gonna be used anymore.
Did some research a while back on the best cocoa powder and came up with the rouge version Guittard. Went through the first can already! Might wanna check it out sometime.
Back in the days before kids when my wife used to bake, she used either Green & Blacks or Ghirardelli. She rates both of these. View attachment 53794View attachment 53795
When I moved to California in 1975 I had my first exposure to the Ghirardelli chocolate candy bar and it did nothing for me! Never tried the cocoa though.
When I moved to California in 1975 I had my first exposure to the Ghirardelli chocolate candy bar and it did nothing for me! Never tried the cocoa though.
As well as the usual selection of cocoa 'strengths' I think there's also a selection of quality levels so you'll want to make sure you get a good one if you do try it. I'm afraid I have no idea which is the good one though and my wife has forgotten.
As well as the usual selection of cocoa 'strengths' I think there's also a selection of quality levels.
That's true from what I've read. Also, the fat content can vary. The 'rouge' cocoa powder shows a deep black color when baked, with a very nice flavor.