Because it’s extremely fine, cocoa powder tends to clump up in the storage container. If you use it straight up, you may end up with dry spots in your recipe or uneven contours on your finished product. In order to avoid this frustration, always sift it to break up those stubborn lumps. Both a fancy sieve (it’s always more fun!) or your home tea strainer will get the job done.
Making chocolate is challenging. But we’ve got plenty of tips to help you along the way. Join us in our chocolatier program for a thorough hands-on experience.