Publication: I'm Not Martha
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I'M NOT MARTHA - Tuesday, May 1, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
Today is my birthday!!! And I love birthdays. Mine and
everyone else's, too, even if they are less than thrilled
I am. It's my greatest pleasure to remind my friends that
I am glad that we have had another year together and how
much fun we will have in the one coming.
the great fun of it all is that several of the ladies all
celebrate around this time of year with me...Rachel,
Gussie, Alby, Sherilynn, Rona, and Anne. We are all born
within a couple of weeks. And I was baking birthday cake
over the weekend...sort of a group hug and candle blow-out
party with presents all around.
I got thinking about things as the Mix Master was doing
its thing. The recipe called for Dutch processed cocoa.
Now I just go to the store and buy it...never giving it
much thought as to what makes cocoa dutched or why it's
different from cocoa powder. Thought maybe you've
wondered, too.
P.S. If you're interested we now have a forum. You can
post comments on this and recent issues at...
Not Martha forum
***
Some basics first...as usual:
Originating from the Americas, the cocoa bean enriches
life throughout the world today. Its real value was
probably first discovered by the Aztecs in Central
America and was used as means for payment as well as the
ingredient for a powerful "drink of gods". It wasn't until
the beginning of the 16th century that cocoa was brought
into Europe during the initial visit of Columbus to the
"new world". Although the Spanish tried to keep this
developing cocoa and chocolate industry to themselves,
this new "taste' quickly found its way to the rich and
wealthy of other countries.
Cocoa powder is made when chocolate liquor is pressed to
remove three quarters of its cocoa butter. The remaining
cocoa solids are processed to make fine unsweetened cocoa
powder.
There are two types of unsweetened cocoa powder: natural
and Dutch-processed.
*Natural Unsweetened Cocoa Powder tastes very bitter and
gives a deep chocolate flavor to baked goods. Its intense
flavor makes it well suited for use in brownies, cookies
and some chocolate cakes. When natural cocoa (an acid) is
used in recipes calling for baking soda (an alkali), it
creates a leavening action that causes the batter to rise
when placed in the oven. Popular brands are Hershey's,
Ghirardelli, and Scharffen Berger.
*Dutch-Processed or Alkalized Unsweetened Cocoa Powder is
treated with an alkali to neutralize its acids. Because it
is neutral and does not react with baking soda, it must be
used in recipes calling for baking powder, unless there are
other acidic ingredients in sufficient quantities used.
It has a reddish-brown color, mild flavor, and is easy to
dissolve in liquids. This process is purely to control
flavor and color. Many people erroneously assume that
alkalized cocoa powder is "better" than non-alkalized or
"natural" cocoa powder. It is no better, just more mellow
tasting and darker colored. For best results, use the type
indicated in the recipe.
Its delicate flavor makes it ideal in baked goods like
European cakes and pastries where its subtle flavor
complements other ingredients. Droste, Lindt, Valrhona,
Poulain and Pernigotti are some popular brands.
*The role of cocoa powder in cakes:
When used alone in cakes, cocoa powder imparts a full rich
chocolate flavor and dark color. Cocoa powder can also be
used in recipes with other chocolates (unsweetened or dark)
and this combination produces a cake with a more intense
chocolate flavor than if the cocoa wasn't present.
Most recipes call for sifting the cocoa powder with the
flour but to bring out its full flavor it can be combined
with a small amount of boiling water. (If you want to try
this in a recipe, substitute some of the liquid in the
recipe for boiling water.)
Often times, you may notice that more butter and leavening
agent are used in recipes containing cocoa powder. This is
to offset cocoa powder's drying and strengthening affect
in cakes.
It is best to use the type specified in the recipe as the
leavening agent used is dependent on the type of cocoa
powder. Some prefer using Dutch-processed cocoa as a slight
bitterness may be tasted in cakes using natural cocoa and
baking soda.
*What is chocolate bloom?
Chocolate bloom is the tell-tale sign that chocolate has
not been stored correctly. The most obvious type of bloom,
fat bloom, looks like gray-white blotches and streaks on the
chocolate and occurs when the chocolate is exposed to heat
during storage. Sugar bloom, which leaves the chocolate
feeling rough, occurs when the chocolate is stored in damp
conditions. Melting and/or tempering bloomed chocolate
eliminates the problem, although chocolate affected with
sugar bloom should not be melted and used for fine candy
making.
*What is the best way to store chocolate?
Store chocolate at cool room temperature in a dark place
with good air circulation; the refrigerator in not
recommended although if your kitchen is particularly hot
and humid, it might be your only choice. Wrap it well to
protect it from odors.
Ideally, chocolate should be wrapped first in foil and then
in plastic and stored at a constant temperature of 65°F and
50% humidity. Slightly higher temperatures and humidity are
acceptable although the chocolate may not last as long.
Stored under perfect conditions, unsweetened and dark
chocolate will last for 10 years, and certainly up to a
year in good home kitchen conditions; milk and white
chocolate for 7 to 8 months. Formed chocolate candies such
as truffles and pralines can be frozen and defrosted in the
refrigerator before being brought to room temperature for
serving.
Happy birthday to anyone else out there who shares the day
with me... and if you are not lucky enough to be born on
May 1st... Happy Birthday on your special day when the
calendar favors you!
Lizzy
Questions...Comments...? email Lizzy
***
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