Ice Cream Sandwiches + Black Cocoa
big move and tons of changeswicked-strongmintraspberrywhat the heck makes it so dark?Cocoa powderherehereto Dutch or not-to-Dutchalkalization processalkaline (basic or high pH) solution to cocoaOriginally, it was intended to help the cocoa solubilize in milk or water-based drinks and remain suspended in solutionIt actually changes the flavor and color.Cocoa contains a lot of natural acids which can be harshThe alkalization neutralizes these and mellows the flavor.Now for that special black color.The alkali solution actually causes the cocoa to react and create more browning flavors and colors during the roasting process.Maillard reactionBlack cocoa powder is heavily Dutched giving it a really dark color and deep, yet mellow flavor.