The Effects of Cocoa with Mark Seaman

In this presentation, Chef Mark will teach you how to incorporate chocolate and cocoa powder into a range of cakes. You will understand how different chocolates change the color, texture and flavor profile of chocolate cakes, cupcakes, brownies, and buttercreams. Learn how alkalization of cocoa powder impacts total pH, color, density, and texture of rolled fondant & cake. You will see and taste a range of powders from brown to red to black and understand how you can manipulate the flavor of your baked desserts by adding different types of cocoa powder to the formula.