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Old 06-20-2017, 12:54 PM
 
Location: Boston
3,732 posts, read 1,470,455 times
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Quote:
Originally Posted by gypsychic View Post
I don't eat cake as a general rule (diabetic) but at my dance class recently someone had a birthday, and they brought in this gorgeous-looking "chocolate" cake that looked so fudgey and good I decided to have a bite....WTF - I could not taste ANY chocolate in it despite it being dark brown. In fact the whole thing just tasted like "sweet foam" to me - ugh.

I occasionally make diabetic-friendly brownies (with Xylitol) and use Hersey's cocoa and let me tell you they are very rich and chocolate-y so I don't know what these bakeries are doing.
Brownie mix.
I don't use it because its almost impossible to get the brownie off the tray without mashing it.
I use cocoa powder recipe.

4 lbs butter
7 lbs sugar

1 1/3 qts egg
1 1/3 qts light cream

28 oz cocoa
4lb 4 oz flour.

2 x full sheet pans.
I add 1/2 cup raspberry extract to give it a deeper flavor.

But I really think melted choc brownie recipe is better, just don't have time to mess with it these days.
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Old 06-21-2017, 08:23 AM
 
Location: Coastal Georgia
37,097 posts, read 45,613,761 times
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I have noticed the same thing, OP. I think it is even true of Hershey bars and chocolate syrup. They don't taste very chocolaty to me.

I think baking your own is the answer, and paying attention to the actual cocoa content in mixes. I find girardelli chocolate brownie mixes are pretty good.
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Old 06-21-2017, 10:15 AM
 
Location: North Idaho
22,672 posts, read 28,697,836 times
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I was at Costco yesterday and bought the mixed flavor frozen yogurt from the food court. Because of this thread, I specifically noticed that the chocolate tastes like chocolate.

My own baking experience is that I get the best chocolate flavor by using Cocoa powder. I buy Hershey's cocoa powder, which to date has maintained an even quality and it is still as good now as it was 30 years ago.

One time I bought a cheaper cocoa powder, thinking I would save some money, and I ended up with brown cake that had no chocolate flavor.

So, here is my best guess: the bakeries are buying economy cocoa powder to save money and increase profits. They have discovered that it brings no complaints from their customers and it still sells well.

Incidentally, Hersey's makes a European process,, or maybe it is a Dutch process, cocoa powder that has great flavor and your baked goods will come out almost black in color. It makes great brownies.
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Old 06-21-2017, 10:37 AM
 
11,126 posts, read 8,534,553 times
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When I want brownies, I use this recipe: Deep, Dark Brownies Recipe & Video | Martha Stewart

The butter & chocolate can be melted in the microwave to save time. Sub instant coffee for the espresso.
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Old 06-21-2017, 11:15 AM
 
Location: Coastal Georgia
37,097 posts, read 45,613,761 times
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Here is the best chocolate brownie/dessert you will ever need. It was originally a Nestle recipe, but I have not been able to find the Nestle chocolatier chips for awhile. Any bittersweet chips will do.
Make in the afternoon, warm it up a bit before serving, cut into wedges, and drizzle with the warm ganache.

I make it in a round cake pan, and cut into wedges, not a square pan as directed.

NESTLÉ CHOCOLATIER
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Old 06-22-2017, 11:01 AM
 
3,257 posts, read 4,476,836 times
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When as a teen I worked at a large ice cream maker, their chocolate flavor ice cream was said to have been made from all the other flavors leftovers mixed together and colored brown. Tasted awful and has led to my disdain to all things chocolate, except when made in Belgium.
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