Tasting cocoa powder

I’ve posted my tasting notes on confections and bars, but I’ve yet to add cocoa powder to my arsenal.

Thank goodness for LunaCafe, who collected and tasted a nice selection of cocoa powder.

(Dude, it’s too hot to talk about chocolate, even in powdered form. My kingdom for a kiddie pool!)

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009Tags, 2 Comments

2 thoughts on “Tasting cocoa powder”

  1. Thank you so much for the shout out. 🙂 That cocoa tasting was palate opening for me. Who knew there could be so much difference between brands and types? I’m now willing to pay the steep price for superb cocoa.

    Love your site!

    …Susan

  2. Susan – Thanks! Love yours too, and I always look forward to your tweets. Cocoa tasting seems appropriate for summer, since you don’t have to worry about the heat as much. Nice to know, and thanks for reading!

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