You might not be surprised to find deep chocolate cake, brownies, and truffles in our collection of the best cocoa recipes. But what about chicken and shrimp flavored with chocolate? These recipes might make you think twice. How about delicious roasted sweet potatoes? “Cocoa powder itself is not sweet,” says senior food editor Jesse Szewczyk. In fact, it has a bitter taste that “when paired with saltier elements, it adds a unique earthy depth and dilutes the natural sweetness present in the vegetable.” Adding even a teaspoon can instantly change the flavor of a dish.
Szewczyk’s go-to brand is Guittard Cocoa Rouge, a particularly rich Dutch-processed cocoa powder: “Due to its high cocoa butter content, it’s rich, flavorful and has an attractive saturated hue.” But here are a few. Recipes that use “regular” (aka natural) cocoa powder, or even the Hershey’s cocoa powder you have stashed in the cupboard will work. What’s the difference? Dutch processed cocoa has been alkalized, making it darker and less acidic. The two products react differently to starter cultures, so they cannot always be interchanged. (Read Epicurus’ Guide to Cocoa Powder to learn more.)
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