Sunday, November 17, 2019

Cocoa-Mo: Black Onyx Cocoa Powder #BlendsBash #SongBlends #Sponsored

This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

I recently heard from my contact at The Book Club Cookbook, asking if I would be interested in trying our a couple of their new spice blends. Ummm...yes! Did you really have to ask?!? I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what. 


So, I perused the choices - of their Book Blends, TV Blends, and Song Blends - decided on Cocoa-Mo, a Black Onyx Cocoa Powder and Of Spice and Men, Indonesian Korintje Cinnamon. I selected these based on spices I needed for upcoming recipes, but I love the play on words for all of the blends, especially The Sage of Innocence, Dried and Prejudice, and Of Cumin Bondage.


I had never heard of Black Onyx Cocoa before, so I did some reading to find out what makes it different from other cocoa powders. And, certainly, I was humming the Beach Boys' Kokomo as I did!

It turns out this is just cocoa powder has been alkalized to the extreme, resulting in an almost purplish black powder. The resulting cocoa powder lacks the natural bitterness of some cocoas, but it also lacks a percentage of the fat content. So my research cautioned that I might need to add more butter or fat to a recipe or use a heavier milk.


I used this in my version of a German Chocolate Cake for a joint birthday party on Friday - Cocoa-Mo chocolate layers with coconut-pecan filling and a coffee buttercream. I'll share that recipe soon, but, for now, are a few pictures from our party. Happy birthdays to Pia and Mike!


Everyone loved the cake, by the way...even the smallest of us who also happens to be the pickiest eater. Comments about the cocoa powder, with which I dusted the cake, were that it was almost smoky. So, it lent an interested, savory aspect to the cake. I loved it and can't wait to try it in a batch of holiday cookies I'm testing today.


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*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

2 comments:

  1. I took the cinnamon too. Can't wait to start baking with it.

    ReplyDelete
  2. Love these!! What great spice mixes to work with! The cake is gorgeous.

    ReplyDelete

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