Subject: Well, if they're doing it properly...
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Posted on: 2018-05-10 04:17:00 UTC

IIRC, regular chocolate uses Dutch-processed cocoa, whereas the chocolate in red velvet does not. Unless it's the other way around. But, one method results in cocoa that is lighter and more reddish than the other. This is then heightened with food coloring.

Whether or not this makes much of a difference to the flavor, I don't know.

~Neshomeh doesn't have time to look up the details right now, sorry.

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