This ‘extra rouge’ cocoa powder is bright red, and is perfect for creating rich and chocolaty red velvet cake with out all of the food coloring. It also makes a beautiful and festive garnish for plated desserts.
In the last few decades, lots of wonderful advancements have been made in pastry ingredients, one such advancement was the processing of cocoa powder. Back in the day the cocoa powder would react with the leavening agents or butter milk in the cake batter
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