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King Arthur Flour Black Cocoa

Fine Cooking Issue 68
Photo: Scott Phillips
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If deep, dark chocolate cake or brownies are your jam, once you try this super-dark Dutch-processed cocoa, you’ll never go back. We tested it in brownie recipes, and were impressed by the results. The cocoa produced an exceptionally dark, chocolatey color and a deep, rich flavor. Be sure to use black cocoa in combination with natural or regular Dutch-processed cocoa (as your recipe calls for); using the black version solo will flavor your cakes and cookies too strongly.

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