Is red cocoa the latest trend? Is it as precious as chocolate diamonds?

Comment

Comment by Gretchen Tartakoff on December 12, 2008 at 4:58am

It's amazing how we can naturally create food coloring. This is easier to understand than the scientific explanation that I've been looking at with temperatures.

Thank you Clay-hope all is well.

Comment by Clay Gordon on December 9, 2008 at 12:48pm

Gretchen:

The color of a cocoa powder is dependent on the beans and their origin(s) as well on how the beans are processed.

Alkalizing (or Dutch processing) gives the manufacturer an enormous amount of control over the color and taste of the final product. Ever wondered why Oreos are so dark? It's because of way the cocoa is alkalized (very, very, heavily).

Alkalizing reduces the acidity of a cocoa while affecting its flavor. Many people like the deep rich red color of a powder like Guittard's Cocoa Rouge because it's just so darn attractive without a harsh acidic bite. I've used a lot of Cocoa Rouge for just that reason.

Comment by Laurie Douglass on December 9, 2008 at 9:20am

Hi Gretchen - it's Laurie (Doylestown). If you want to try some of my cocoa rouge, just let me know! Also, I have a new hot cocoa mix - ChocoMinty - it's been very well received.