What?! Hershey's Beat Scharffen Berger?!!
Decorating By vgcea Updated 19 Jan 2014 , 9:12am by darkchocolate
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Original message sent by FromScratchSF
Bread flour? That's interesting. Looks like there is so much fat from all that chocolate plus they want to suspend ganache in the middle they try and compensate by having the extra gluten. Interesting recipe!
I have a confession to make - actually it's more like I'm going to tell you my secret - I use bread flower in EVERYTHING I make. I can't describe what it does to my cookies, they are always so light, fluffy and awesome. And it does seem to make my cakes just a little more dense which is perfect for carving and stacking. My fondant never sags and weighs down my cakes. I happened upon this trick when years ago I dated a man who owned a local take and bake pizza shop. He made the best chocolate chip cookie batter I have ever had (and I know a great cookie when I see one). So he wouldn't tell me the secret ingredient, wouldn't explain why the color dough was so different...fortunately I'm a smarty pants and realized that he probably wasn't buying a seperate flour to make the cookies with and I knew for a fact he used bread flour to make pizza. So I bought a pack and tried it out in my cookie recipe. Tada. They were awesome. The rest is history and now I buy bread flour in bulk at SAMs.
Adding to the bread flour tangent, it also is suggested as a substitute for AP in pate a choux (cream puffs). Supposed to end up with a more tender puff, but I haven't tried it yet.
Liz
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Original message sent by Godot
Bread flower?
[URL=http://cakecentral.com/content/type/61/id/3012337/]
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What a beautiful loaf of bread. Did you make that?! I've been on Pinterest this weekend looking up various bread recipes that are idiot proof so I can try my hand at it in my spare time this week.
I loathe Hershey's to eat and I stopped eating milk chocolate years ago, I got a taste for the bitter stuff and never went back. I have used Droste and Ghiradelli cocoas and do not like them, the Droste was very dry and the Ghiradelli had little flavor. I like the Special Dark (Hershey's) very much, color is great and the taste hasn't failed me with cakes. Just my opinion, though.
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Original message sent by Godot
Bread flower?
[URL=http://cakecentral.com/content/type/61/id/3012337/]
Haha love it!
I use SaCo... anyone else ever heard of it? http://sacofoods.com/products/view/premium-cocoa
It's a blend of dutched and regular cocoas and tastes delicious. All of my customers love the taste... it comes out halfway between a milk chocolate cake and a dark chocolate cake in color. It's a really good price and goes on sale at my local Meijer store. So, I always stock up. I also like it because it's produced gluten free... I make a lot of gluten free goodies to sell at the Farmer's Market along with our regular goods.
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We use Hershey Special Dark cocoa powder (mix of regular and dutch process) and it works very well.
Do you use baking powder or baking soda when using the Hershey's Special Dark Cocoa? I know (from what I have read) that Dutch Cocoa doesn't react with baking soda, so most all recipes use baking powder. I just bought some Hershey's Special Dark Cocoa and now I am not sure which leavening agent to use, since it is a combination of regular and Dutch cocoa.
Thanks for any help/insight anyone can give me.
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Original message sent by darkchocolate
Do you use baking powder or baking soda when using the Hershey's Special Dark Cocoa? I know (from what I have read) that Dutch Cocoa doesn't react with baking soda, so most all recipes use baking powder. I just bought some Hershey's Special Dark Cocoa and now I am not sure which leavening agent to use, since it is a combination of regular and Dutch cocoa.
It depends on the recipe. As you mentioned, it's a blend of regular and dutch so the Special Dark is more acidic than 100% dutch, but less acidic than 100% regular. Baking soda is activated by acidity, so if you have other sources of acidity in the recipe you should be OK, otherwise you'll probably need to sub some of the baking soda with baking powder (which is just baking soda + acid).
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It depends on the recipe. As you mentioned, it's a blend of regular and dutch so the Special Dark is more acidic than 100% dutch, but less acidic than 100% regular. Baking soda is activated by acidity, so if you have other sources of acidity in the recipe you should be OK, otherwise you'll probably need to sub some of the baking soda with baking powder (which is just baking soda + acid).
Thank you, Jason! Would the substitutions be equal amounts? For instance, if the recipe called for 1 tsp. baking soda, I would use 1/2 tsp. each of baking soda and baking powder?
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