Martha Stewart Uses Cocoa in 3 Recipes | Martha Bakes S11E9 "Cocoa"
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“Cocoa” – Without cocoa, there would be no chocolate and where would we be without this magical ingredient? Joining Martha in her kitchen is chocolate expert, …
Thanks for watching! Find the full recipe for these cocoa flavored dishes linked in the description.
0:00 Introduction
0:45 Amy Guittard teaches about Cocoa Powder
5:08 How to make black bread
10:27 Chocolate Charlotte
16:49 Virginia Willis' Chocolate Chess Pie
❤️ all the chocolate recipes!
My FAVORITE episode EVER!
I'd add dark cherries to the Bavarian mousse and top these over the whipped cream of the Charlotte to make a Black Forest version.
Love these recipes and the cocoa "lecture" 💕❤️💖
Martha was just no, u roll
Chocolate is my weakness. That Charlotte looks awesome! I need some now!
Thanks again Martha, you always have the best desserts!❤
I like these two ladies in the kitchen. The atmosphere is friendly and playful. It’s so relaxing to watch besides the delicious looking pie from Ms. Virginia. I like her voice too. Hope she’ll be back to the show soon.
Thank you Martha; this is one of my favorite videos because it is so educational. I had no idea how chocolate was made. That chess pie looks delicious!🍫
Wow that Chess pie looks amazing.
Thank you so much Martha. What a wonderful way to start the day. I feel incredibly lucky being able to bake yet again, your recipes are amazing. I'm following along and feel so pleased to be able to use locally sourced (and organic) ingredients. Here in Jamaica 🇯🇲👌 we produce amazing Honey, Molasses (a by product of our sugar industry), Coffee (our Blue Mountain coffee is world famous), and Cocoa…yes, here in Jamaica we produce delicious, organic cocoa, nibs, dark chocolate and cocoa butter. Chocolate is sold rolled into balls in our local markets – this technique goes back a few hundred years – the nibs are mixed with local spices, cinnamon and nutmeg, rolled into balls which are then sold, to make what we call 'chocolate tea'. These balls are grated into a saucepan, water is added, along with a cinnamon leaf, perhaps a pinch of local chili, and then brought to a boil, simmered for about 15 minutes. It is then strained into a cup…it may be drunk simply like this (tea – wonderfully natural!), milk and sugar, condensed milk, or coconut milk, may be added to produce a warming, delicious drink.
Thanks once again for these delicious recipes 🤗👏🤗👏☕🍫🍯🇯🇲💯
Guittard chocolate is the best I've ever used for baking. When we used to live in Seattle, I could find it everywhere. I'm so glad it has finally made it here to the Upper Midwest! 🙂
Looks so good!! 🤗🤗
Guittard is a fancy chocolate
Very nice 💕
Great dear your cooking skills are amazing. 🌼