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 Post subject: Rodelle Baking Cocoa
PostPosted: Fri Apr 12, 2013 4:56 pm 
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Joined: Sun Dec 21, 2008 11:18 am
Posts: 332
Location: Seattle
Does anyone know anything about Rodelle Gourmet Baking Cocoa? Says it is Dutch Dark Chocolate. I just found some today at Costco, and it was quite inexpensive, but I'm wondering about the quality....


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Fri Apr 12, 2013 5:03 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
I have been using it and have been pleased with it. I have not done any side by side comparisons. It has 16-18% fat.

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Alina


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Sat Apr 13, 2013 8:55 am 
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Joined: Sun Dec 21, 2008 11:18 am
Posts: 332
Location: Seattle
Thanks, Alina...I'll try it.


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Sat Apr 13, 2013 9:30 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Hi Cookie, like Alina I've been using it and have not noticed any bad things. I used to use Fry's which Costco up here carried but then they switched to the Rodelle. My only complaint is that there is no hot cocoa recipe on the container...but nothing to do with taste.


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Sun Apr 14, 2013 4:35 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
Jean, I often start my day with hot chocolate (hate coffee) and so I've tried a bunch of recipes. The best one by far has been the one from Back in the Day Bakery Cookbook. I'll be glad to post it if you'd like to try it with that cocoa!

Emilie


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Sun Apr 14, 2013 4:41 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Emilie, I'd love it. Thanks. I've been eying that cookbook too but need to be good for a few months. ;-).


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Mon Apr 15, 2013 11:34 am 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
Here you go. It makes a lot but keeps for a year. Or of course the recipe could be halved. For individual servings, it works out to a scant 3T of the mix to 1 cup of milk. I typically use about 3/4 c. 1% milk and the rest whole milk, if I've got it. I made it once with their specified whole milk/half&half, and it was heavenly, but I can't afford that many calories for breakfast (not that this is diet food :D) And I omit the cayenne.

Hot Chocolate Mix
The Back in the Day Bakery Cookbook

2 cup dutched cocoa, sifted
8 oz. semi-sweet chocolate, finely chopped
3/4 c. packed brown sugar
1/4 c. granulated sugar
1-1/2 t. espresso powder
1/4 t. freshly grated nutmeg
1/2 t. cinnamon
1/4 t. fine sea salt
1/4 t. cayenne peper

Combine all the ingredients in a medium bowl and mix well. Store in an airtight container for up to 12 months.

Hot Chocolate for four: Heat 2-1/2 c. whole milk and 2 c. half & half until steaming. Turn the heat to low and simmer the milk for 6-7 minutes; do not let it boil. Remove the pan from the heat and whisk in 3/4 cup hot chocolate mix until smooth and creamy.

p.s. As far as the cookbook in general, I've made several things and they were all winners, with one exception. The cinnamon buns were definitely subpar compared to other recipes I've made.


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 Post subject: Re: Rodelle Baking Cocoa
PostPosted: Mon Apr 15, 2013 8:48 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Yum! Thanks, Emilie!


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