Have you ever tested different types of cocoa powder? Or do you just stick with the basic brand you can buy at the grocery store? Well, Chef Josh introduced us to three different types of cocoa powder with these Chocolate Diamants. And you really could taste the difference. It was a great way to pin down exactly the taste we liked and will defiantly help us decide what cocoa powder to use in different types of desserts. And while these cookies weren’t extravagant by any means, they were a perfect little snack to munch on.
Kitchen tools recommended by Josh include finding the right cocoa powder and parchment paper.
Blend room temperature butter, sugar, and salt in a 5qt. mixing bowl with a paddle attachment, do not whip. Add the sifted dry ingredients and mix until just combined. Scrape the bowl well and continue to mix until dough is smooth and has a uniform color and consistency. Flatten dough into a parchment lined baking sheet and chill for 30-45 minutes, until firm. On a lightly floured surface. Roll the dough into a log approximately 1 3⁄4” diameter. Roll final shaped log into parchment paper to protect from drying out while in storage. Chill for another hour or until completely firm before cutting. Brush log lightly with water and roll the log in turbinado sugar to fully coat. Slice into approximately 1⁄4” slices, place onto a parchment lined baking sheet. Bake @ 325°F for 20-22 minutes. How well do you know your cocoa powder? Do you know the nuanced differences of natural cocoa powder, Dutch cocoa powder, and dark cocoa powder? If not, you can use this recipe to give each one a try and discover which one appeals to you the most. Chocolate Diamants with Chef Josh from Guittard
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