:chef: :chef: I am trying to get some information regarding black cocoa. I am a pastry student at Johnson & Wales and we recently conducted an experiment using black cocoa in brownies, they turned out horrible and came out as black as a chalkboard. The flavor had the taste of a grill, it contained that charcoal flavor. This particular cocoa is used in the decorative breads class and I am trying to find out if it is edible to use in pastries or are the other various types of black cocoa that are available.
post #1 of 5
5/10/04 at 5:48am