언스위트 코코아 파우더 100% 코코아, 227 g

Unsweetened Cocoa Powder 100% Cocoa, 8 oz

8 oz

[Ghirardelli] 기라델리

베이킹에 사용하세요.

부피가 아닌 무게로 판매되는 제품입니다.

배송 중에 내용물이 가라앉을 수 있습니다.

직사광선이 닿지 않는 서늘하고 건조한 곳에 밀봉하여 보관하세요.

어린이의 손이 닿지 않는 곳에 보관하세요.

사용하기 전에 전체 라벨을 읽고 지침에 따르시기 바랍니다. 

모든 제품은 미국 현지에서 직배송 됩니다.

기라델리 언스위트 코코아 파우더 100% 코코아입니다.

100% 무설탕 코코아입니다.

기라데리 클래식 100% 무설탕 코코아 파우더는 여러분이 가장 좋아하는 요리법에서 구운 코코아 빈의 진정한 진수를 강조합니다.

당신의 디저트를 훌륭하고 특별하게 만드는 놀라운 맛을 발견하세요.

모든 제빵 제품을 위한 기라델리 프리미엄 코코아 파우더입니다.

1852년 설립된 샌프란시스코의 기라델리입니다.

프리미엄 코코아 파우더 새로운 레시피입니다.

프리미엄 베이킹용 코코아입니다.

GHIRARDELLI®
SAN FRANCISCO
FOUNDED IN 1852

100% COCOA

UNSWEETENED COCOA POWDER

• PREMIUM BAKING

- KOF-K DAIRY Kosher

NET WT 8 oz (227 g)

100% UNSWEETENED COCOA
Our classic 100% unsweetened cocoa powder highlights the true essence of the roasted cocoa bean in your favorite recipes. Unearth a robust flavor that takes your desserts from great to extraordinary.

DISCOVER
Ghirardelli Premium Cocoa Powders for all of your baking creations!

• GHIRARDELLI OF SAN FRANCISCO SINCE 1852
• PREMIUM COCOA POWDER New Recipe
• PREMIUM BAKING COCOA

Warnings:

• Product sold by weight, not by volume.
• Contents may settle during shipping.

Directions:

• GHIRARDELLI CLASSIC CHOCOLATE CAKE OR CUPCAKE:
   - 2 cups granulated sugar
   - 1 3/4 cups all-purpose flour
   - 3/4 cup Ghirardelli Unsweetened Cocoa Powder
   - 1 1/2 baking powder
   - 1 1/2 baking soda
   - 1 tsp Kosher salt
   - 1 cup milk
   -  1 3/4 sticks unsalted butter, softened
   - 2 eggs
   - 2 tsp vanilla extract
   - 3/4 cup boiling water
1. Preheat oven to 350F. Grease the bottoms of two 8 or 9-inch round cake pans, and line with parchment paper. In a large mixing bowl, combine the dry ingredients. Add milk and butter; beat on medium speed for 2 minutes. Add the eggs and vanilla extract. Mix until incorporated. Stir in boiling water.
2. Divide the batter evenly between two prepared pans. Bake for 30-45 minutes, or until the tester comes out clean when inserted into the cake's center.
3. Cool on a wire rack for 10-15 minutes. Remove cakes from pans, discard the parchment paper, and transfer them to a wire rack to cool completely.
• Cupcakes: Fill lines 2/3 full with batter (yields 24); or full 1/2 for smaller cupcakes (yields 30). Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pans then remove and place on wire racks. Frost cupcakes once completely cooled.
• Bakers Tip: For an added twist, fold 1 cup of our Ghirardelli 60% Bittersweet Chocolate Chips into the cake batter before pouring into the prepared pans.
• CHOCOLATE BUTTERCREAM FROSTING:
   - 6 Tbsp butter, softened
   - 2 2/3 cups confectioners' sugar
   - 1/2 cup Ghirardelli Unsweetened Cocoa Powder
   - 1/3 cup milk
   - 1/2 tsp vanilla extract
1. In a bowl, beat butter until light and fluffy. In a separate bowl, mix confectioners' sugar with cocoa. Blend sugar mixture with butter, alternating with milk, beating well after each addition. Beat until smooth. Blend in vanilla.

Ingredients:

• Cocoa.
• May contain tree nuts, wheat, soy, milk and egg.