Raspberry Cocoa Powder
From jo_jo_ba 12 years ago
- 45 minutes to make
- Serves 8
Dark, rich and full of fruity flavour - without anything artificial or spending a fortune! Enjoy your new berry flavoured cocoa in drinks and baking like any other unsweetened cocoa. Note - this works with ANY berry - I recently made raspberry-beet cocoa and it's amazing!
Ingredients
- Depending on how "strong" of a berry flavour you want in your cocoa (I say if you're going to do it go all the way) use between ⅔ and ¾ cup frozen raspberries, thawed shopping list
- ½ cup of Dutch processed, unsweetened cocoa shopping list
How to make it
- Press raspberries through a sieve to remove the seeds and add the puree to the cocoa.
- Use a spatula to mix the berries and cocoa powder to a dry paste (if you use the larger amount of berries it will be like thick toothpaste).
- Now you have two options:
Option 1 (suggested with the lower amount of berries):
- Spread the cocoa mixture out onto a parchment lined baking sheet and let dry 24 hours at room temperature.
- Sift before using.
Option 2 (works best in humid climates and with larger amounts of berries):
- Preheat the oven to 250°F.
- Spread the paste as thin as you can on a parchment lined sheet and bake for 40-45 minutes, until dry to the touch.
- Turn off the oven and let sit inside for at least 1 hour.
- Sift before using.
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