This recipe utilises bittersweet chocolate and Dutch-processed cocoa for a rich taste. Chocolate is a must-have for Valentine’s Day, but it needn’t be fussy. Instead of melting bars for ...

As the cake bakes, the liquid-cocoa-sugar mixture at the top melts through the cake, creating the signature pudding at the bottom. What’s the difference between natural and Dutch process cocoa ...

A Dutch chemist, Coenraad van Houten, opened the modern era of chocolate making in 1828 when he patented his innovative process of using a hydraulic press to remove most of the cocoa butter from ...

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Emelia Jackson shares her baking tips, including the best butter to buy at the supermarket and how to avoid sifting icing ...