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Cocoa powder vs chocolate

SkimD | May 24, 201511:36 PM

I was a loyal fan of dark chocolate in baking until I discovered a recipe for fudgy dark intense chocolate brownie using cocoa powder. The recipe calls for a technique that whisks hot browned butter with cocoa powder until they combine into a paste. Since discovered the recipe, I became extremely interested in applying this technique for other things, semifreddo in this case. As you all know, semifreddo needs to be in a velvety and light texture and I'm thinking using cocoa powder might result in a powdery taste.

Has anyone tried making semifreddo/ice-cream with cocoa powder? Any loyal cocoa powder fan out there?

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