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Cocoa Powder, Black Onyx (Ultra-Dutched)
Black Onyx is an intensely black, Dutch-processed cocoa powder that has been alkalized to the extreme, resulting in a dark, jet black cocoa.
It is recommended replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx to produce darker, rich tasting baked goods without losing the moisture. If still too dry, increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk.
It is recommended replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx to produce darker, rich tasting baked goods without losing the moisture. If still too dry, increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk.
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Cocoa Powder, Black Onyx (Ultra-Dutched)
Cocoa Powder, Black Onyx (Ultra-Dutched)
Black Onyx is an intensely black, Dutch-processed cocoa powder that has been alkalized to the extreme, resulting in a dark, jet black cocoa.
It is recommended replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx to produce darker, rich tasting baked goods without losing the moisture. If still too dry, increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk.
It is recommended replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx to produce darker, rich tasting baked goods without losing the moisture. If still too dry, increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk.
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From $3.15
Original: $8.99
-65%Cocoa Powder, Black Onyx (Ultra-Dutched)—
$8.99
$3.15Product Information
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Description
Black Onyx is an intensely black, Dutch-processed cocoa powder that has been alkalized to the extreme, resulting in a dark, jet black cocoa.
It is recommended replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx to produce darker, rich tasting baked goods without losing the moisture. If still too dry, increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk.
It is recommended replacing 25-50% of the standard “Dutch“ cocoa in a recipe with black onyx to produce darker, rich tasting baked goods without losing the moisture. If still too dry, increase the fat content by adding more shortening, butter, egg yolk or changing to a heavier milk.
