The Broke Baker

Category: Uncategorized

  • I’m BAAAAAAACK!

    Greetings and salutations, loyal followers.  As you may all have noticed, I have been gone for a while.  My sincerest apologies.  A small mishap with the blog server kind of snowballed into a bigger issue, and it took a little longer than planned to get us back up and running.  But, back we are!  Sorry to keep you waiting.

    I’m a little behind on my postings, and I owe you all quite a few!  I will make it up to you all by posting double this month and next.  So, two restaurant reviews and 2 recipes per a month for November and December.

    It’s good to be back.  And, hopefully, here to stay this time.  Stay tuned for more deliciousness, and thanks for stopping by!

  • In Search of Blue Jello Shots

    In Search of Blue Jello Shots

    So, this is my first post in over a year (shame on me), but for good reason. School got a little crazy, what can I say? Now, with about 2 weeks before I officially finish, it’s time to get the graduation party planning kicked into high gear! (more…)

  • The Search for the Ultimate Cocoa Powder (Part 4)

    The Search for the Ultimate Cocoa Powder (Part 4)

    Which cocoa powder will reign supreme? I’ll be finding out later today. But first, a little preview.

    In my usual, scatterbrained manner, I took this picture and forgot to mark which cocoa powder was which. But, just look at all the different colors! And there were so many subtle differences in the smells of each one. I must admit, I picked a few favorites by smell alone. But, I’m not telling. =)

    We’ll see what the results say!

  • The Search for the Ultimate Cocoa Powder (Part 3)

    The Search for the Ultimate Cocoa Powder (Part 3)

    The Contenders

    Which brands have earned the right to compete for the title of Ultimate Cocoa Powder? Let’s have a look!

    From left to right:

    • Callebaut – Though headquartered in Switzerland, Barry-Callebaut is a Belgian chocolate company. Cacao Barry is from the French division of Barry Callebaut, but still considered Belgian chocolate. Cacao Barry Extra Brute cocoa powder has a 22%-24% fat content and is Dutch processed.
    • Guittard – Founded by French chocolatier Etienne Guittard in San Francisco, California in the 1800s. Because of the European roots, Guittard chocolate stands several notches above conventional American chocolate. Cocoa Rouge, or red-toned cocoa powder. Dutch processed, with 22%-24% fat content.
    • Scharffen-Berger – Although Scharffen-Berger chocolate is an American chocolate company, it sets itself apart by using the European method of roasting the cocoa beans “low and slow” for optimal flavor. Scharffen-Berger offers natural cocoa powder, not Dutch processed.
    • Valrhona – Originated in 1922 in the Rhone Valley of France. Valrhona has elevated chocolate making to an art form, and even have extensive instructional information on how to degust their chocolates. Valrhona cocoa powder is Dutch processed and know for its deep red coloring. It is 21% fat.
    • Droste – Dutch cocoa powder, also Dutch processed. Droste is another chocolate company with its origins in the 1800s.
    • Pernigotti – Aside from the fact that they are Italian, I couldn’t dig up too much info on them. Their cocoa powder, however, has the unique characteristic of having ground vanilla bean in it. It is Dutch processed cocoa powder with 20%-22% fat content.
    • Ghirardelli – Another American cocoa powder. Ghirardelli prides itself on being one of the few American manufacturers that makes their chocolate from start to finish. Meaning, they pick and roast their own cocoa beans, and see them through to the finished product. Ghirardelli offers natural cocoa powder.

    For those of you who might be wondering, dutch processed cocoa powder is cocoa powder that has been treated with an alkali to neutralize its acidity. Because of their lack of acidity, they do not react with baking soda, and should be used in recipes that contain baking powder. Due to the decreased acidity, they tend to be more mellow and dark than their natural counterparts. Natural cocoa powders, on the other hand, are more acidic. Therefore, they react to baking soda as leavening for baking. Since the recipe that I intend to use calls for both baking soda AND baking powder, I have both areas covered.

  • The Search for the Ultimate Cocoa Powder (Part 2)

    So, the first order of business was to figure out a rating system for assessing these cupcakes. I decided to rate the cupcakes on the following elements:

    • Color – Does it LOOK appetizing?
    • Smell – A lot of cocoa powders have other, complex flavorings layered in. I’ve read that certain brands have a burnt smell that puts some people off. We’ll see how that goes.
    • Taste – How chocolatey, rich, and decadent is it? This, of course, is the most important.
    • Texture – Is it moist and soft? Too dense? Too crumbly?

    Then, of course, there was the question of finding an impartial jury. This turned out to be easier than anticipated. Thanks to the hungry crew at MangAnime Depot, I have 10 willing tasters. Thanks guys!

    Now, for the methodology. To make sure that there is no bias, I planned it out as a blind taste test. Each cocoa powder will be randomly assigned a letter from A through G. The cocoa powder will be used to make mini cupcakes. Same recipe. Same quantities. The only thing different will be the brand of cocoa powder used. The tasters will have one of each cupcake, and score them on each of the 4 elements on a scale from 1-10. Tally up the numbers, and viola! The cupcakes with the highest score are the winners!

    Making mini cupcakes proved to be a challenge. I found that Hershey’s Perfectly Chocolate Cake recipe was too moist and soft to survive as a mini cupcake. I had to find a cupcake recipe that was a bit more dense. I settled on Cupcake Frenzy’s recipe for mini chocolate cupcakes, found at http://cupcakefrenzy.blogspot.com/2006/10/mini-chocolate-cupcakes-with-chocolate.html. Not as dark and rich as Hershey’s recipe, but firm without being dry. Works for me!

    July 17th is the big day. About a week to go…

  • The Search for the Ultimate Cocoa Powder (Part 1)

    The more I got into baking, the more attention I paid to what I was putting into my food. Seeing as how chocolate cake is my biggest vice, I took a considerable interest in cocoa powders. In the beginning, I was satisfied with using Hershey and Nestle cocoa powders. But then I thought “there has to be something better than this!” Sure enough, Google pointed me in the right direction. Forum after forum was dedicated to heated debates where people defended their favorite cocoa powder with an intense fervor that only a frequent baker could ever begin to comprehend. I started with Ghirardelli, because it was readily available at the grocery store. Then, I came across the Droste brand cocoa powder at Publix and decided to give it a go. Man oh man, that was the stuff dreams are made of.

    I’ve been satisfied with the Droste for some time, but I can’t help but wonder if I am missing out on these other brands. It seems that everyone had their favorites, and some were favored more than others. Who should I believe? More importantly, how could I find a way to compare them all without having to rely on the words of others?

    Thus was born the Ultimate Cupcake Taste Test. In my desire to take my baking to the next level, I decided to hold a blind taste testing for all the top rated brands. Yes, it’s nuts. Yes, I will probably have enough cocoa powder to last me till Christmas of 2011. But, is that REALLY a problem!? I think not. And thanks to a group of hungry friends, we will settle this issue once and for all.

    Stay tuned for details on the methodology, as well as information on the brands to be tested.

  • Breaking it in

    Hello! This is my very first blog post, so I’ll keep it simple. I’m a South Florida native, born and raised. I am a bit of a geek, as I work in IT and consider my second and third hobbies to be gaming and anime. The first hobby, you ask? You see, I am a compulsive baker. There is no rhyme or reason. It’s an itch that must be scratched. If I see a recipe that entices me, I will not be satisfied until I have tried it. I am not professionally trained, but I’m sure you’ll be able to tell soon enough. I am not a foodie by any means. I just know when something tastes good.

    So, the origin of the blog’s title. While it should be self-explanatory, allow me to elaborate. Food costs money, and good food costs good money. It’s tough to be a working-class Jane with a refined palate. Once the Hershey’s just won’t do it anymore, your wallet feels the sting. I drive a beat up compact car, but my kitchen cabinet is filled with European baking chocolate. Some women have handbags. Others, shoes. I, on the other hand, spend my money on making my taste buds sing. Yes, even when parts of my car are held together with duct tape.

    I was reluctant to start my own blog in the World Wide Web’s sea of food blogs. But then, why the heck not? If even one person can share in the happiness of a delicious morsel because of my blog, then I’d say it’s worth it. Hope you see you again soon!