Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean-to-Bar Chocolate Company by Amy Guittard

Author:Amy Guittard [Guittard, Amy]
Language: eng
Format: epub, pdf
Publisher: Chronicle Books LLC
Published: 2015-08-17T22:00:00+00:00

COCOA BROWNIES

For a fudgier brownie, you start with a pot of melted chocolate (see Decadent Brownies, page 82). For a cakier brownie, you use cocoa powder. You might be wondering how cocoa powder can result in a brownie that’s as delicious as one made with melted chocolate, but it does. In fact, it was my grandfather’s favorite. Here’s the secret: Dutch-processed cocoa powder gives a familiar chocolate flavor, sometimes referred to as that nostalgic “Oreo cookie” flavor. The cocoa powder used in this recipe, Cocoa Rouge, has a distinct mahogany color that gives the brownies a beautiful red tone. Brownies made with Cocoa Rouge will be moist, soft, and intensely chocolatey. This brownie is perfect for an afternoon snack or as the base for a brownie sundae.

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