Re: [CH] Dutch Process Cocoa
Chad A Gard (gard@indy.net)
Tue, 5 Mar 2002 09:07:57 -0500
> Now, how would I, as mentioned above, modify the recipe for the Ghirardelli?
>I'm thinking maybe just leave out the powdered sugar.... or at least
>reduce the
>amount???
I would start by making 1/2 or 1/4 batches (can get kinda hard to measure,
I know...) leaving out both the powdered sugar and the chile (horrors!).
Taste it and see if it needs to be sweetened more, in which case you'd add
back some of the powdered sugar. It also might not be as creamy without
all that powdered sugar, so you might need to add a touch more cornstarch.
But it might start tasting starchy, so you also might need more powdered
milk. You should be able to get it right in 2 or 3 tries. Scale it back
up with your adjusted ammounts, and re-add the chile.
Oh, thei Ghiradelli would be sweetened already, so you'd probably want to
adjust the "base" recipe by substituting additional coca for the removed
powdered sugar. I'd probably start with about a 1:2 ratio of additional
cocoa per powdered sugar removed.
Chad Gard, KB9WXQ
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