The new Los Angeles Times cooking newsletter offers easy recipes and cooking tips. To start, here are Mother's Day breakfasts, brunch dishes and desserts.
And as Mom taught us: Dessert comes last. Bake these special treats for her today and make an extra batch for yourself.For a chocolate brownie recipe, can you please educate me on flavor/texture differences between using cocoa powder exclusively or a combination of melted chocolate and natural or Dutch-processed cocoa powder?Advertisement
Both natural and Dutch-processed cocoa powders have no added sugar, so they taste purely of deep, dark chocolate. Natural powder hasn’t been alkalized, so its acidity delivers a fruity, complex and strong chocolate bitterness, which is tamed by sugar in baking. Dutch-processed cocoa is treated with chemical alkalis to reduce that acidity and results in a toasty, nutty taste and much darker color.
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