BLOG HOME
SHOP GYGI
NEWSLETTER
CONTACT

Browsing Tag:

summer party

Chocolate Pudding Pops
Fresh and Happy Post: Carnival Themed Party Favors
Fresh and Happy Post: Summer Carnival Party

Looking for something?

Visit the shop!

Subscribe & Follow

Latest Posts

10 Tips for the Best-Ever Brownies

January 31, 2023

The Brownie Bake Off

January 27, 2023

Brownies from Scratch

January 26, 2023

Gygi Guides

Chocolate

Caramel

Baking

Outdoor Cooking

Holidays

Gift Guides

About Orson H. Gygi

Come, join us in the kitchen!

When it comes to cocoa powder, there are two impor

When it comes to cocoa powder, there are two important factors to understand and consider. First, we need to know if the cocoa powder has been Dutch processed or whether it remains in its natural state. From there, we need to know the fat percentage as this will directly impact your bake. Are you looking for crumbly chocolate cookies or fudgy brownies? The cocoa powder you use can help or hinder your results.

We’ve compiled all of this need-to-know info into one concise graphic to help you feel confident when selecting a cocoa powder.

Have any cocoa powder questions? Ask us in the comments below!

What is the fat percentage telling me about my coc

What is the fat percentage telling me about my cocoa powder?

First let’s start at the beginning. When cocoa is created all the cocoa butter is taken out leaving us with cocoa solids and cocoa fats (cocoa powder and cocoa butter). To help give cocoa powder flavor and texture- cocoa butter is added back in. BUT THE PERCENTAGES VARY ALLLL ACROSS THE BOARD EVEN FROM ONE DUTCH PROCESSED TO THE OTHER.

So why the variation?

Cocoa butter is expensive. To keep costs low and to keep less fat in some cocoa powders manufacturers will replace cocoa butter with starches to keep it the same powdery consistency. The FDA requires 10% fat to be in cocoa so you know you will always have at least that.

Fat changes flavor and texture. If everything we baked required the same texture we could get away with one fat percentage for everything. But if I’m searching for a super flavorful cocoa to make true homemade Oreos- I’m not wanting something super fluffy, fudgy or a lot of volume- that cocoa would not give me an end result similar to the Oreos you buy off the shelf.

Or if you’re making the most amazing stacked chocolate cake, you’re going to want something with rich flavor but not too Fudgy because we need some stability. A mid range fat percentage is going to be perfect for those stacked layers!

If you’re hoping for the fudgiest, richest, decadent brownie ever- find a cocoa powder with the highest fat percentage possible. Fat helps to give you all those end results.

Some Dutch processed cocoas have high % and some natural have really low- but they all have some that go across the whole option. So don’t assume a Dutch processed is high or a natural is low, research to what you’re buying cocoa for and then check to see what kind and what fat %- this will help you to determine your end result!

What is Dutch processed baking cocoa? This type

What is Dutch processed baking cocoa?

This type of baking cocoa is made from the same cocoa bean but while it’s in nib form it goes through a alkaline solution (a special bath) that neutralizes the acids that are naturally found in chocolate.

This process darkens the cocoa and mellows certain flavors but allows for others to be richer in taste. It also reduces the acidity and antioxidant properties of the cocoa.

Because the acidity level is lower it doesn’t activate the baking soda alone like natural baking cocoa will. So if your recipe calls for baking soda stick with your natural cocoa. But if it calls for baking powder or a combination of baking powder and soda it will work great!

Dutch processed cocoa was developed so mix much better in liquid. We were blown away by how quickly it absorbs liquid-where natural cocoa deflects it!

Have you tried a Dutch processed cocoa? Do you have a favorite?

Here’s a few things to know about natural cocoa:

Here’s a few things to know about natural cocoa:
This is the type of cocoa you’re probably most familiar with. Although you may not know it as “natural” it is usually just labeled “cocoa” or “nonalkalized cocoa”. If you are making an older family recipe calling for cocoa- natural cocoa most likely is the style to use.

Natural cocoa has no additional processing done to it, so it keeps the sharp (almost citrus) flavor but just like chocolate bars every manufacturer makes different flavors. Depending on the cocoa beans and how it’s manufactured will give it distinct and delicious flavors. Have fun with exploring new brands you might find a new one!

When exploring keep in mind natural cocoa powder retains a higher acidic pH level so it tends to have a lighter color, more intense flavor, and reacts with baking soda.

Not sure when to use it?
1-Use it in recipes where baking soda is being used- it will give you a good rise without the acid flavor afterwards.

2- if baking powder or baking soda aren’t in the recipe you can really use any baking cocoa. Find a flavor you love and use it.

3- Since it’s the “original” style of baking cocoa chances are it will great in your baked goods, puddings, icings and more!

Oh, one last thing-it’s hydrophobic. Meaning it doesn’t mix as well with liquid. The fats resist the water actually. So it may not be your first pick for making a hot cup of chocolate- keep it in your desserts.

Ever wonder how cocoa powder is created? 1. Coco

Ever wonder how cocoa powder is created?

1. Cocoa beans are harvested from their cute little home in their pod.
2. The beans are dried and roasted, which help to enhance the flavor
3. The shells are then removed, leaving us the nibs. These tasty chocolate bits are soo yummy, but not sweetened yet.
4. The nibs are coarsely ground and then melted and molded into chocolate liquor or mass.
5. Chocolate liquor is then pressed and separated giving us two parts- cocoa butter (the fat found in chocolate) and cocoa solids (your cocoa powder!)

Next time you get ready to use your cocoa you’ll be able to remember all the places it’s been and the journey it’s been on from bean and pod to powder!

What is a Pizza Cornicione? Simply put, cornicion

What is a Pizza Cornicione?

Simply put, cornicione means ‘crust’. However, many of us say the pizza crust and are referring to the whole base.

Cornicione means a very specific part of this crust- specifically the outer rim or lip. When making Neapolitan style pizzas- understanding and maintaining the cornicione is so important!

Watch as @chefbrandonprice shapes and forms his pizza dough with style & grace. The smoothness of his hand movements and starting on the inside out helps to prevent overstretching and holes.

When making pizza at home- how can we help??

Ramen at home? Yes you can! Today in Meiling’s

Ramen at home?

Yes you can! Today in Meiling’s class we learned how to make three different ramen broths (oh we love the miso!), all the toppings and the perfect way to cook fresh noodles.

Ramen parties are the new thing- and you can be the next host! Meiling makes it so fun and totally doable!

Her next class is March 7th! Come join us! Sign up at gygicookingclasses.com

Sourdough donuts! Yes you’ve been growing and

Sourdough donuts!

Yes you’ve been growing and loving that starter- don’t save it just for the bread. In today’s morning class Lori shares her most delicious recipe and technique for making SOURDOUGH DONUTS!

Every student makes dough, cuts out dough, fry’s the dough, glazes the donuts, and even takes dough home to make more! It’s so delicious and so fun!

Join us for Lori’s next class on March 2nd at 6 pm

Gygi Newsletter

Copyright 2021 - Orson H. Gygi. All Rights Reserved.

Top

Designed & Developed by Solo Pine.