Usage:To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor
Ingredients:Pure Cocoa Powder
Great stuff !
Posted by John on 29th Apr 2016
My mother is well known for her chocolate pie and refuses to use any other cocoa since I gave her your dutched process cocoa several years ago.
Posted by Rachel S on 8th Nov 2011
This is a high quality cocoa powder. I made some hot cocoa with it, brownies, and other yummy treats and they disappear quickly. Great product! Will certainly order it again! (Maybe just a larger size next time.)
Posted by Bakingwith love on 14th Jul 2011
I ordered it a month ago and after using it I decided to write a review. Many of my friends do not bake so I can't recommend it to them. So I am writing this review