Cocoa powder on its own is not sweet; it has a bitter edge, and when paired with saltier elements, it adds a distinct, earthy depth.
Szewczyk recommends Guittard Cocoa Rouge for its high cocoa butter content, which makes it robust, flavorful, and gives an enticing, saturated hue.
Dutched cocoa has been alkalized, making it darker and less acidic; the two products react differently to leaveners and can't always be swapped.
Adding even a teaspoon of cocoa powder can instantly change how a dish tastes, enhancing both sweet and savory elements.
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