Just Trying Something
also we got married seven days ago
So, I haven't been cooking much lately. Or rather, I haven't been cooking in the same sort of careful, photo-documenting way that drove so much of this blog earlier in the year. But! Good news! I made ice cream sandwiches a month or two ago (...) and I took pictures of it. So here we go!
This recipe is one of several that gets me thinking about Dutch-processed cocoa versus regular cocoa. You know how the Dutch stuff pops up every now and then? How Oreos are a darker brown than other chocolate cookies? Dutch-process cocoa has a reputation for being "better" and having a truer chocolate flavor, or something. I think technically it's just cocoa that has been treated with alkali and that the pH has been affected by the process... something something baking powder not baking soda, or vice versa, for effective leavening. (Better internet explanation here.) I don't ever see it in grocery stores, though, so maybe it's just not a "common people" sort of ingredient? Anyway. I spotted a carton of a Dutch/regular cocoa blend at the store and thought I'd give it a try. Photo here:
|Dutch process is on the left. Surprising difference, no?|