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Chocolate and cocoa

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The Flexible Baker: 75 delicious recipes with adaptable options for gluten-free, dairy-free, nut-free and vegan bakes

By Jo Pratt

Published 2022

  • About
I like to use dark chocolate with a 70 per cent cocoa solid as it has good balance of strength and flavour. If required, dairy-free or vegan dark, milk or white chocolate can be used as an alternative.

Cocoa powder is dairy-free and gluten-free (although do check the packaging), and an ideal ingredient to have in your cupboard all the time. Where possible, choose a cocoa powder that uses the Dutch process, which is richer in flavour and deeper in colour.

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