I made a batch of flourless chocolate cookies for my sweetie today. Because I was working without flour, I splurged on the cocoa and bought Droste. After I mixed up the batter, I tasted it and frowned. It tasted charred or burned to me. A sniff of my box of cocoa confirmed that the it does smell charred....almost like charcoal. I gave her a taste and she said the batter was delicious and that it tasted like cocoa is supposed to taste. (She is not originally from the USA and is used to chocolate brands other than Hershey).
I grew up on Hershey's and this is my first time using anything but. Does higher quality cocoa have a burned taste to anybody else or is it just me?
By the way, the baked cookies taste good, but do have just a hint of that charred flavor. It is not nearly as intense as the raw batter.
Edited by constanela, 29 January 2006 - 04:53 PM.