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Cocoa amount

Posted by helen 
Cocoa amount
May 09, 2014 10:35AM
I have been doing a clean up of our chocolate cake recipes and looking with interest at those that have 1 tablespoon of cocoa.
Was cocoa really that much stronger years ago or did people have very pale cakes?
Re: Cocoa amount
May 09, 2014 11:00AM
I think both, there was a change in cocoa a few years back and it seems to be weaker and drier somehow. But I also remember making "chocolate" cakes which were pale brown, not the rich dark cakes we expect these days.
Re: Cocoa amount
May 09, 2014 09:32PM
Funnily enough this thought crossed my mind yesterday when I was baking a chocolate slice. I could not get the regular brand of cocoa that I normally get so had to buy a different brand and I noticed how pale the slice was compared to what I have been used to over the last few years. It did make me think back to when I first started baking many years ago when basically there was limited choice in cocoa and the cakes and biscuits were pale. Maybe we have become used to the different cocoas available on the market now.
Re: Cocoa amount
May 09, 2014 11:25PM
I remember paler and simpler cakes growing up - maybe they just never thought to add more cocoa as its wasnt the cafe culture it is now so they werent seeing all the rich dark cakes? (especially in NZ anyway) A bit like instant coffee being the norm then compared to now - we are all home baristas!
Re: Cocoa amount
May 10, 2014 01:05AM
Imagine though how light in colour a chocolate cake would be that used one tablespoon of cocoa. It would barely have colour at all.
Most of the recipes today have a minimum of around 1/4 cup.
Re: Cocoa amount
May 10, 2014 03:56AM
I have always added more cocoa than a recipe usually calls for, not just for colour but for taste as well.
Not all cocoa on our shelves is created equal and there is one particular brand that used to take a pride in quality that I never buy.
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