Black Onyx Cocoa Powder

[Procrastibaker]

Hi,
I was tempted by this product on the Joy the Baker blog but stopped short when she says it's more low-fat than normal cocoa and might make things dry. Here's the link for what I'm thinking of ordering:

http://www.amazon.com/gp/product/B005...

Does anyone cook with it or have any experiences to share? Is the dark chocolate flavor substantial or really subtle? Do you think it might work in a homemade hot chocolate mix? I'm trying to decide if it's worth buying some.

Thanks!

[RosePearl]

The King Arthur black cocoa is wonderful for enriching the flavor and color of anything chocolate, but I mix it with regular Hersheys cocoa.

[ca262626]

I have a few cocoa powders in my pantry... I've normally mixed the black cocoa with another cocoa without even realizing the fat issue, so haven't had the chance to note if it seems dry! I have the KA black cocoa, so not sure how the black onyx differs, but - the KA has 0.5 g of fat per tablespoon. I also have some cocoa powder from TJ's that has 1 g/T and KA cocoa rouge which has 1.5 g/T.

Just in case anyone was wondering. :)

[dct]

I have used KA's black cocoa many times. I use it to "goose" the dark chocolate flavor and appearance. I have never used it just on its own in a cake, but swap out 2-4 tbs of regular cocoa for the black and the recipes have always turned out. People oooh at how dark the cake looks. I also use it roll Chartreuse truffles in as a way of distinguishing them from others.

[rockycat]

I have the KA black cocoa and, as roxlet mentions, KA suggest substituting it for only part of your regular cocoa. I use it when I want a very dark, almost Oreo-like, color to my end product. I don't nootice any flavor or texture difference. Although I love the black look because to me it says super-chocolatey, I've had some people say that the color looks "wrong." I don't bake for them anymore.

[kattyeyes]

<<I've had some people say that the color looks "wrong." I don't bake for them anymore.>>
♥ it! Good for you--I wouldn't, either!

[bushwickgirl]

"I don't bake for them anymore."

That's right, and I hope they're sorry they said anything!

[nikkib99]

"I don't bake for them anymore."

This made me laugh out loud - LOL

[Procrastibaker]

Thanks, all, for the great tips. I think I'll try the KA product since they are tried-and-true. Seems like a holiday season must-have if you're a dark chocolate lover.

[roxlet]

I have the KA cocoa, but I really don't know about the fat. I know that KA suggests that you use it in place of PART of the regular cocoa, not as the only cocoa. I've used it only once, and the resulting icing was very dark, but I didn't notice any dryness...

[kattyeyes]

Ah, I didn't realize that was your maiden voyage with the KA product! It reminded me I wanted to try it when I saw your icing, I know that much!

[bushwickgirl]

Here's a similar product offered by the Gods at amazon, with a review. Seems like it might work just fine; it's dutched, best type of cocoa for hot chocolate.

http://www.amazon.com/gp/product/B004...

Yes, kattyeyes is correct, roxlet does use it, I believe, for baking. King Arthur sells it as well.

[kattyeyes]

I haven't, but I've wanted to try King Arthur Flour's Black Cocoa for some time. I know roxlet uses it and am sure others here have, too. The KA product sounds more along the lines of what you're looking for to amp your homemade hot cocoa--no mentions of low-fat or dry anything on the links I saw. Whaddyathink? I think it's time for this kat to get some, that's what I think. :)
http://www.kingarthurflour.com/shop/i...