From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?
If Ruth Wakefield of the Toll House Inn had known that, we’d never have the chocolate chip cookie. Well maybe we would, but I bet Nestle would be making a lot less money from chocolate chips.