Regular Unsweetened Cocoa Powder is for the most part acidic. Most recipes that call for “Regular” or “Unsweetened” powder will use an ingredient like baking soda (which is alkaline) to balance or neutralize the amount of acidity.
Dutch Cocoa Powder is treated with an alkali to neutralize its acidity, which gives it a darker color and a more relaxed flavor. Dutch powder and baking powder are often paired together because both are neutral in their own form.
This double hot chocolate is decadent!
Prep/Cook: 10 min
2 c Whole Milk
2c Heavy Cream
1tsp Vanilla Extract
1/2c Granulated Sugar
1/3c Unsweetened Cocoa Powder
1/4c Ghirardelli Premium Baking Chips (60% Cacao, Bittersweet Chocolate)
In a sauce pan heat up the milk and cream. Once warm to the touch, add the sugar and vanilla. Use a whisk to help the sugar crystals dissolve more quickly. Add in the cocoa powder and whisk until no clumps can be seen. Lastly add the baking chips and stir until smooth and at the desired serving temperature.
Ok, here is a great and simple recipe for “Peanut Butter Chocolate Chip Bars”.
20 minutes prep
18-20 minutes baking
4 ounces (1 Stick) butter, softened
1/2 c Chunky Peanut Butter
1 c Firmly packed Brown Sugar
1 Large Egg
1 Tbl Water
1 Tsp Vanilla Extract
1 1/4 c All-Purpose Flour
3/4 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Package (12 ounces) Semi-Sweet Chocolate Chips
Preheat oven to 375
13×9 inch Baking pan greased
Beat together butter, peanut butter and sugar at medium speed
until light and smooth.
Beat egg, water and vanilla into the butter mixture.
Mix flour, baking soda and baking powder. Add
the flour mixture into the peanut mixture and stir
in half of the chocolate chips.
Pour the batter in the pan and bake until lightly
brown. 18-20 minutes
At this point turn off the oven and sprinkle the remaining
chocolate chips over the cookie base, you may want to
add a little more if you like it super chocolaty. Place it back
in the oven for only about 5 more minutes. This will melt the
chocolate chips on top. Take the pan out and with a spatula
or a knife spread the chocolate over the entire base and set aside
Makes about 2 dozen