nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Dutch process

naithaddi

Can we use natural cocoa powder instead of dutch process? Will the acidity difference will cause problems with the recipe? I can't seem to find dutch process around my place, but i have some Valrhona 100% cocoa powder, can i use that instead for the roasted cocoa ganache?

Find more posts tagged with

Comments

naithaddi

I've made the roasted cocoa ganache with the 100% natural Valrhona cocoa powder

and it turned out pretty good. I just thought it was a bit too strong in chocolate

so I added some honey to the ganache, then I thought it could do with some depth

so i added a drop of cognac. It ended up being quite delicious.

Chris_Young_80640

It will be quite different if you do not use Dutch process cocoa. Not only does this raise the pH of the cocoa, but the process modifies the fat, which makes it much easier to disperse and form an emulsion.

naithaddi

In the ganache I've made, I used 100% Natural Cocoa powder by Valrhona, Liquid lecithin by NOW brand.

Cocoa butter (Mycryo® by caillebaut) I melted the cocoa butter added the lecithin then

mixed the whole thing in the Thermomix on low. nice shiny ganache. I have to say the taste was quite something.

I ordered some Dutch process cocoa powder through amazon for a second test.

naithaddi

I'm a dumbass. I just looked it up online and the cocoa powder I

bought was in fact dutched. It just doesn't say on the box.