Before I actually worked with chocolate, I’d always considered anything made with cocoa powder to be inferior to products made with real chocolate. But the thing is, all the flavour is in the cocoa powder part and the cocoa butter (or fat) is pretty bland. The cocoa butter provides that lovely melt in the mouth texture and that’s about it.
So if you have a cake or a brownie where the texture is coming from the butter and flour and sugar, adding a good quality cocoa powder to get your chocolate flavour isn’t necessarily a bad thing. It’s just a matter of getting a good quality cocoa.
