What does "may contain milk" mean on the side of my cocoa butter container? Is it not pure cocoa butter?
The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid. Will it not be a good idea to put the Cocoa powde
Is there a drink out there that is made identically to coffee except with cocoa beans? I would be interested in finding either a drink with the exact roasting
I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-proces
I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was
I make my own hot chocolate by making a slurry of cocoa powder and warm milk being sure that the chocolate is nicely melted and smooth. Then I add the rest of
After a lifetime of buying regular dutch process cocoa powder, I have purchased a more expensive Valrhona cocoa powder. It may be just me, but it seems like the
My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The
I'm asking because I found a recipe online for an ice cream that calls for baking coco, but doesn't call for cooking. I've used baking coco before to make hot c
I want to make a lightly sweetened, very dark chocolate sauce. I've been trying to make this with water or milk and cocoa powder and a small amount of sugar. It
I'd like to make a cocoa butter sauce flavoring for beverages with the following properties: Stays as close to pure cocoa butter as possible. Doesn't re-solidi
It seems like cocoa powder is very tricky to dissolve in liquid without using a slurry. So how do store-bought cocoa mixes dissolve so easily?
I made a very nice stiff batch of meringue for meringue cookies. I piped half of the batch on the cookie sheet and they looked wonderful (or at least they were
Someone game me a lump of solid cocoa (from Samoa, if that matters). What can I do with it that I cannot do with cocoa powder?
I live in the UK and want to buy some black cocoa powder, also known as black onyx cocoa powder. This is a type of cocoa powder that has been alkalized more tha
I am looking for a non-alkalized, full-fat cocoa powder to use in recipes. By non-alkalized, I mean cocoa which has not undergone the Dutch process. The proble
I have a recipe of Old Fashioned Donuts that I love... I would like to add some Cocoa Powder to the recipe, but I don't know how to do that and keep the percent
I need to do a project for the uni, and my topic it's about cacao, and i need to create a new product with it, do you think it is possible or
I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only t