Why roast the coca powder?

The recipe calls for roasted cocoa powder, which from a bit of internet sleuthing you can make by "Baking in 302 °F / 150 °C oven for 2 hours, stirring every 20 minutes." What makes roasted cocoa powder desirable over the non roasted powder?

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Comments

Brandon_34695

It takes on a much smokier taste and aroma. In the cocoa gelato recipe, I found it a little intense.

I made the ganache and macaroon recipes as written minus the roasting, and found them to work out wonderfully.

Nicholas_Gavin_68199

Through roasting the Maillard reaction is promoted in such a way that the color darkens as well as the flavor changes. Resembling the flavor of Oreo cookies, as long as its not taken too far. Over roasted cocoa powder is no joke, no one gets excited about it. Hope this helps Martyn.

Nicholas_Gavin_68199

Check out the chocolate crumb recipe in Momofuku Milk Bars book. That is a really great recipe using that technique!