Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
What recipe do you want to use this in? Perhaps just dutched cocoa with an addition of fat to replace the alkalized chocolate.
The cocoa mass that I have purchased in the past wouldn't be called fruity I'd say. Wouldn't say it's dutched but it's pretty basic chocolate flavour.
What recipe do you want to use this in? Perhaps just dutched cocoa with an addition of fat to replace the alkalized chocolate.
