Three cool things for the chocolate loving baker. Click here

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Reg. $6.99. Online only. Limit 2.

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Three Cool Things Every Baker Should Know About Cocoa!

Greetings!

Today you'll learn:

How to make a quick fudge sauce to complement your desserts.
The importance of cocoa butter and how to choose a good cocoa.
How to convert a non-chocolate recipe to a chocolate one and vice versa.

I came home the other night from a hike in the Kelly Mountains with Merri Ann with a terrible hankering for chocolate ice cream. Alas, we had none. It was serious.

We did have a half tub of vanilla and some really good cocoa in the corner cupboard. That would do--hot fudge over vanilla ice cream.

Here's how to make a fudge sauce with cocoa.

(I didn't have cream; I used milk. And the sauce was so good I didn't add vanilla. I used Ramstadt Breda Medium Dark Cocoa.)

Really good cocoa has a high cocoa butter content. Most store cocoas have 8 to 10% cocoa butter content. That's not enough. You need at least 16 to 18%.

See this guide to cocoa.

It really makes a difference.

Finally, If you are a serious baker, you love this:

See how to convert a non-chocolate recipe to a chocolate one and vice versa. You can also use this table to make your recipe more or less intensely chocolate.

Thanks for your time.

Sincerely,