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‘I took two bites and had to spit it out’: candy makers are phasing out real cocoa in chocolate (www.theguardian.com)
submitted 7 months ago by to c/world@lemmy.world
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[–] 5 points 7 months ago (6 children)

I recently made brownies from scratch, and they came out so much better than the box brownies that I usually make, that my entire family noticed, and really loved them. It wasn't that much more work than the box, you just had to measure out the flour, sugar, and cocoa, but the difference was huge. Well worth the slight extra effort.

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  • [–] -2 points 7 months ago (3 children)

    Did you use butter and milk or oil and water in the box mix? That's usually the only difference. The box mix is just flour, cocoa powder, salt, etc. The quality of those ingredients doesn't vary too much.

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  • [–] 2 points 7 months ago (2 children)

    Butter yes, milk no.

    I saw an old Good Eats episode where Alton Brown put the brownies in for about 15 minutes, took them out for 10 minutes, then put them back in the oven until they were finished. He claimed that the interruption changes the chemical reaction somehow, and makes them better. I've tried it in the past, and they seemed to be marginally better, but it m.not sure.

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  • [–] 3 points 7 months ago

    He frequently does things that make recipes 2% better for 50% more effort. Which is appreciated, but often a little silly. Sometimes though it is well worth it.

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