how do i get rid of astringency of Alkalised cocoa powder in cookies making?

Hi, Just loved to go through your topic I liked your depth what you have put in that.Just I want to ask you regarding Alkalised cocoa powder how will we get rid or mask astringency of alkalised cocoa podwer in cookies making can you please advise on it.

Thanks & Regards

Abhijeet

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Permalink Reply by Christopher Taylor on May 14, 2010 at 6:23pm

This is a little beyond me - but the dumb question is 'why not use natural cocoa powder?' alkalized powder modifies color and to some extent solubility & taste. But in a cookie, how important is this?

Maybe a blend of natural & alkalized powder might work.

Regards Chris taylor

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Permalink Reply by abhijeet raut on May 15, 2010 at 7:31am

Hi Cristopher,

Thanks for your kind advise to use combination of both natural as well as alkalised cocoa powder I think this will definately work,will let you know after conducting trials for that.
For your querry why to go for alkalised cocoa powder for that my answer is I want to develop new taste of cocoa to consumers so that it should be liked by everybody besides naural cocoa powder.

Regards