Bouchon TKO's - alternative to Guittard Cocoa Noir?
The recipe for TKO's in the Bouchon Bakery cookbook specifically cites "Guittard Cocoa Noir" for its abaility to make the chocolate shortbread dark in color. I contacted Guittard, and they replied that they now carry a different cocoa powder (called Cocoa Rouge).
Has anyone ever seen or used this cocoa powder?
Can anyone suggest an alternative unsweetened alkalized cocoa powder that will result in a very dark shortbread?
(and that is easier to find i.e. I would love to get it locally, rather then having to special order).
Thanks very much!
Depends on how you define "worthwhile". I bought some Valhrona coacoa powder at WholeFoods for $14.99/lb, so this is definitely not expensive.
I don't know of any alternatives. But after browsing through the Lepicerie store I discovered another item called Callebaut 100% cocoa powder "Black Pearl", which appears to be equally hard to find.
I've eaten them numerous times at the bakery and made them at home with Penzey's cocoa powder, which I think is fine. Adding a bit of black cocoa powder (which may not be easy to find; King Arthur carries it) would help darken the dough.