Kaneohegirlinaz
Wannabe TV Chef
I picked this up this afternoon in my
Cost Plus World Market Close Out haul
(all sales final, of course).
I had read a whiles back that this brand
of Dutch Processed Cocoa is the best for baking.
When I got home and showed off my goodies
to DH, I realized that this may not be the one
that I wanted?
Ideas?
Has anyone used this type of Cocoa for baking,
specifically, I thought I read that Guittard
made outstanding Brownies ...
Has anyone tried this Cocoa Powder before
and if so, could you please share your experience?
MIA, Mahalo (thank you in Hawaiian) In Advance