The higher the cocoa content, the less sugar it contains and the more 'chocolatey' it's going to be. Seek out quality chocolate - the results will shine through. High-quality chocolate will make a ...
This juice, which is 14% sugar, is distilled down to form a highly concentrated syrup ... to form a very sweet cocoa gel. The gel, when added to the cocoa beans to make chocolate, eliminates ...
In a small bowl mix together the remaining 75g/2½oz soft light brown sugar, 2 tablespoons of cocoa powder and 6 tablespoons hot water. Spoon this chocolatey syrup over the chocolate sponge ...