{"product_id":"bensdorp-cocoa","title":"Bensdorp Cocoa, 1 lb bags","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e2024 Cocoa production has been affected by adverse weather conditions, crop disease, and labor shortages which has resulted in increased costs.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis pure unsweetened cocoa, from Holland, is blended from the finest quality beans. It is Dutch processed and is a full-fat cocoa (22%-24%), which results in a full, rich flavor. Use this cocoa to make delicious beverages and for all your fine baking needs.\u003cbr\u003e\u003cbr\u003e\u003cu\u003eDutch Process vs. Natural Process\u003c\/u\u003e\u003cbr\u003eNatural Process is when the cocoa butter is removed from the cacao beans leaving the cocoa solids that are then ground in to a powder. When alkalis are added to the cocoa solids, which neturalizes the acidity and mellows out the flavor, this is called Dutch process.\u003cbr\u003e\u003cbr\u003eDutch processing produces a cocoa that is darker in color than natural processing. So using this cocoa in your recipes will create a darker color to your baked goods. Dutch processed cocoa will also create a taste in your baked goods that is more similar to the taste of a dark chocolate, and will have a little more of a moist consistency to the finished product, as compared to natural processed cocoa.\u003cbr\u003e\u003cbr\u003e\u003cu\u003eNutritional Information\u003c\/u\u003e (per 100 grams:)\u003cbr\u003e463 Calories\u003cbr\u003e30 grams Carbohydrates\u003cbr\u003e20 g Protein\u003cbr\u003e23 g Fat 13.8 Saturated - 9.2 Unsaturated\u003cbr\u003e\u003cbr\u003eMinerals:\u003cbr\u003e18 mg Sodium\u003cbr\u003e3323 mg Potassium\u003cbr\u003e432 mg Magnesium\u003cbr\u003e135 mg Calcium\u003cbr\u003e12 mg Iron\u003cbr\u003e676mg Phosphorous\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eChocolate Cream Roll\u003cbr\u003e\u003c\/b\u003eRecipe from \u003ci\u003eThe Common Ground Dessert Cookbook*\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eIngredients\u003cbr\u003e1\/4 cup Bensdorp cocoa\u003cbr\u003e3\/4 cup whole wheat pastry flour, sifted and then measured \u003cbr\u003e1 tsp baking powder\u003cbr\u003e\u003cbr\u003e4 eggs, separated \u003cbr\u003e1\/4 cup + 2 Tbsp honey\u003cbr\u003e1 tsp vanilla extra\u003cbr\u003e1 Tbsp rum (optional) \u003cbr\u003e\u003cbr\u003e1 1\/4 cup heavy cream \u003cbr\u003e2 Tbsp maple syrup\u003cbr\u003e1\/2 tsp vanilla extract or Kirsch\u003cbr\u003e\u003cbr\u003ePreheat oven to 375F. Grease a 10 1\/2 x 15 1\/2\" pan.\u003cbr\u003e\u003cbr\u003eMix cocoa, sifted flour and baking powder\u003cbr\u003e\u003cbr\u003eBeat egg yolks until they are very thick and creamy - about 10-15 minutes. Add honey, 1 tsp vanilla and rum slowly while beating. \u003cbr\u003e\u003cbr\u003eGradually add dry ingredients and beat until smooth. \u003cbr\u003e\u003cbr\u003eBeat egg whites until stiff but not dry, and fold them into batter. \u003cbr\u003e\u003cbr\u003eSpread batter into the oiled pan. It will be very thin. \u003cbr\u003e\u003cbr\u003eBake for 10-12 minutes. \u003cbr\u003e\u003cbr\u003eCool cake for a few minutes, then loosen the edges with a knife. Place a towel over the cake and with two spatulas placed under one end of the cake roll it up into the towel. \u003cbr\u003e\u003cbr\u003eChill cake rolled up in the towel in refrigerator for 1 hour. \u003cbr\u003e\u003cbr\u003eWhip cream until stiff, then beat in maple syrup and vanilla or Kirsch. \u003cbr\u003e\u003cbr\u003eUnroll the cake, remove the towel, and spread whipped cream over the cake. \u003cbr\u003e\u003cbr\u003eRe-roll the cake, placing seam side down. \u003cbr\u003e\u003cbr\u003eChill for at least 15 minutes before slicing. \u003cbr\u003e\u003cbr\u003eSee another recipe for \u003ca href=\"https:\/\/svtea.mom\/collections\/sweets\/products\/bensdorp-cocoa-tin\" title=\"Bensdorp Cocoa\"\u003e\u003cspan color=\"#133514\" style=\"color: #133514;\"\u003eBensdorp Cocoa\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e*The Common Ground was an amazing restaurant in Brattleboro, VT. It was a co-operative, community restaurant that opened in 1971. It was my favorite place to eat and I would make sure that any trip northward always included a detour and stop there. Sadly they closed years ago. This cookbook was published in 1983.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eEasy Tiramisu Cupcakes using Bensdorp Cocoa\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRecipe provided by Judy Bindner\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eMix boxed cake mix according to package directions, using vanilla, golden vanilla or French Vanilla flavored mix. Take half of the mix and add 1 tbsp instant coffee or espresso and 2 tbsp Bensdorp unsweetened cocoa powder. Mix well. \u003cbr\u003e\u003cbr\u003ePlace cupcake liners in cupcake pans. Alternate pouring the light and dark cake batters into the cupcake pans. Swirl each one with a knife, taking care not to over blend. Fill about 2\/3 full and bake as directed. Cool thoroughly. \u003cbr\u003e\u003cbr\u003eFor the icing, beat 8 ounces of marscapone cheese with 2 tbsp sugar and 1 tsp real vanilla and 1 cup of heavy whipping cream until peaks form that hold their shape well. Frost each cupcake and dust the tops with additional Bensdorp unsweetened cocoa powder.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bakers Authority","offers":[{"title":"Default Title","offer_id":42789371445474,"sku":"C0091","price":20.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/8777\/0850\/products\/BensdorpPkgs_xl.jpg?v=1651609998","url":"https:\/\/svtea.mom\/products\/bensdorp-cocoa","provider":"Simpson \u0026 Vail ","version":"1.0","type":"link"}