Comments on: Chocolate Sablés https://bakeschool.com/chocolate-sables/ A website dedicated to baking and the science of baking Mon, 06 May 2024 23:03:57 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Janice https://bakeschool.com/chocolate-sables/comment-page-1/#comment-6577 Sat, 18 Apr 2015 17:18:59 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-6577 In reply to Khadija.

Hi Khadija,
Great question but I've never done a side-by-side comparison of the cookies made with the 2 different cocoas. I know they are both Dutch-processed, but the Extra Brute is much darker, while the Plein Arome is much, much lighter in colour.

]]> By: Khadija https://bakeschool.com/chocolate-sables/comment-page-1/#comment-6569 Fri, 17 Apr 2015 21:26:05 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-6569 Hi Janice,

Great job on the cookies! I had a quick question for you. In your recipe you said you have tried making cookies with the extra brute cocoa powder as well as the plein arome. I was wondering if you can recommend one from the two. I am curious to know the differences in the taste and texture are while using 2 different kinds of cocoa powders.

Thank you.

]]> By: Aimee @ Simple Bites https://bakeschool.com/chocolate-sables/comment-page-1/#comment-3783 Sat, 11 Jan 2014 20:15:07 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-3783 Were these the ones your brought me? We loved them. Kinda could go for a stack right now!

]]> By: Janice Lawandi https://bakeschool.com/chocolate-sables/comment-page-1/#comment-3683 Thu, 17 Oct 2013 01:16:20 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-3683 In reply to Mallory Frayn.

Thank you, Mallory! Sometimes the coarse sugar is great for adding a little pizzazz to the cookie edges, and since the cookies themselves aren't too sweet, the turbinado makes a really nice addition. I hope you get to try these sometime soon!

]]> By: Janice Lawandi https://bakeschool.com/chocolate-sables/comment-page-1/#comment-3682 Thu, 17 Oct 2013 01:14:56 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-3682 In reply to Mardi Michels.

Thanks, Mardi! I think Stirling butter makes everything better 😉

]]> By: Mardi Michels https://bakeschool.com/chocolate-sables/comment-page-1/#comment-3679 Tue, 15 Oct 2013 10:19:48 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-3679 These look wonderful Janice and with Stirling butter no less!

]]> By: Mallory Frayn https://bakeschool.com/chocolate-sables/comment-page-1/#comment-3678 Tue, 15 Oct 2013 07:03:48 +0000 http://dev6.finelimedesigns.com/2013/10/15/chocolate-sables/#comment-3678 These look really good, I love how you rolled them in raw sugar for some extra crunch. I wish I would have had some for Thanksgiving!

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