Comments on: Cocoa Powder Complexity: Experiments in the Kitchen http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/ a good girl's notebook of her culinary world Wed, 08 Feb 2012 05:01:27 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: pumpkinpie http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/comment-page-1/#comment-26756 pumpkinpie Sat, 06 Jan 2007 14:31:38 +0000 http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/#comment-26756 Oh, I will keep my fingers crossed for your chocolate marshmallow experiment. Already I am dreaming of the s'mores, and hot cocoa, and ethnic Peeps... <blockquote>Ethnic peeps! How funny :smile: In the <a href="http://www.browniepointsblog.com/2006/01/02/strawberry-marshmallows/" rel="nofollow">recipe as received from eGullet</a>, there is an inclusion for chocolate marshmallows already: Variation - Chocolate Marshmallows: Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa disolved in 1/2 cup boiling water in a separate bowl. Soften gelatine in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and proceed with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup. My test is just on when to incorporate the chocolate, and whether it decreases the volume of the marshmallow. --McAuliflower</blockquote> Oh, I will keep my fingers crossed for your chocolate marshmallow experiment. Already I am dreaming of the s’mores, and hot cocoa, and ethnic Peeps…

Ethnic peeps! How funny :smile:

In the recipe as received from eGullet, there is an inclusion for chocolate marshmallows already:

Variation – Chocolate Marshmallows:

Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa disolved in 1/2 cup boiling water in a separate bowl. Soften gelatine in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and proceed with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup.

My test is just on when to incorporate the chocolate, and whether it decreases the volume of the marshmallow.

–McAuliflower

]]> By: Brownie Points » Happy to See You http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/comment-page-1/#comment-25863 Brownie Points » Happy to See You Wed, 03 Jan 2007 00:37:51 +0000 http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/#comment-25863 [...] I used the cocoa gel from earlier (which I stashed in the fridge) to add to the vanilla batter to create the cocoa layer. [...] [...] I used the cocoa gel from earlier (which I stashed in the fridge) to add to the vanilla batter to create the cocoa layer. [...]

]]> By: Patrick http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/comment-page-1/#comment-25798 Patrick Tue, 02 Jan 2007 19:54:16 +0000 http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/#comment-25798 FYI - cocoa solids, being derived from plants, are quite rich in starch. <blockquote>Good point Patrick. Especially with cocoa being seed derived. thinking of making chocolate gravy now. --McAuliflower</blockquote> FYI – cocoa solids, being derived from plants, are quite rich in starch.

Good point Patrick. Especially with cocoa being seed derived.

thinking of making chocolate gravy now.

–McAuliflower

]]> By: Dave http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/comment-page-1/#comment-24790 Dave Sun, 31 Dec 2006 19:01:13 +0000 http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/#comment-24790 The Wikipedia entry on cocoa indicates that although cocoa powder is the dry solids left over after removing cocoa butter, a standard cocoa powder still contains 10 to 12% fat. That would probably whip up nicely with a little heat. ...but how does it work with sugar? Neat! <blockquote> Almost could attribute the fat content to the phenomenon, but it become more solid as it heated. Fat would become more liquid as it heated. And I just added sugar to it- which completely liquefied the mixture! The perfect illustration that sugar is indeed a 'baking liquid'. --McAuliflower</blockquote> The Wikipedia entry on cocoa indicates that although cocoa powder is the dry solids left over after removing cocoa butter, a standard cocoa powder still contains 10 to 12% fat. That would probably whip up nicely with a little heat.

…but how does it work with sugar?

Neat!

Almost could attribute the fat content to the phenomenon, but it become more solid as it heated. Fat would become more liquid as it heated.
And I just added sugar to it- which completely liquefied the mixture! The perfect illustration that sugar is indeed a ‘baking liquid’.

–McAuliflower

]]> By: cookiecrumb http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/comment-page-1/#comment-24367 cookiecrumb Sat, 30 Dec 2006 23:23:35 +0000 http://www.browniepointsblog.com/2006/12/30/cocoa-powder-complexity-experiments-in-the-kitchen/#comment-24367 Who knew!!?? I'm gonna go 'sperimentin'. Cool. (Wait. Just checking. Was your cocoa powder pure cocoa?) <blockquote>Yeah- I checked cause I thought it might have corn starch in it. I used Ah!laska brand. I was wondering if I had a dirty measuring cup or something so I did it again and it gelled up too. I did 1/3 cup cocoa powder : 2/3 cup water, brought to a simmer. I'm interested in if yours does it too. --McAuliflower</blockquote> Who knew!!??
I’m gonna go ‘sperimentin’.
Cool.
(Wait. Just checking. Was your cocoa powder pure cocoa?)

Yeah- I checked cause I thought it might have corn starch in it. I used Ah!laska brand.
I was wondering if I had a dirty measuring cup or something so I did it again and it gelled up too.
I did 1/3 cup cocoa powder : 2/3 cup water, brought to a simmer.

I’m interested in if yours does it too.

–McAuliflower

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