E Guittard Cocoa Powder, Unsweetened Rouge Red Dutch Process Cocoa, 8oz Can
By: Adam Ragusea
The video puts the concept of "blooming" cocoa powder to the test. The host makes two versions of chocolate cake - one where the cocoa powder is bloomed in boiling water before being mixed into the batter, and another where the cocoa powder is mixed straight into cold water. Interestingly, they discover that the cake made with the bloomed cocoa powder tastes more intensely of chocolate, despite the apparent redundancy of the process, given that the cocoa powder ends up hot in both cakes anyway.
However, the video does not solve the mystery of why blooming makes a difference, leaving viewers with more questions than answers. Regardless, it's an intriguing exploration into the nuances of baking with cocoa powder. Those interested in the science of cooking or seeking to level up their baking may find it particularly insightful.