It’s a month devoted to that sweet, sensory sensation we all know and love … chocolate! Whether it’s cookies, breads, puddings or some magic dust, Andrea and Stefin are willing to don their chocolatiers’ hats and get busy baking … and tasting. Thanks to Listener Ben (10 years old) who sent in a picture of his delightful Lemon Raspberry Cake. And special thanks to all of the Listeners who baked along in February! The Fresh Pear Pie from Episode 112 and Black Bottom Oatmeal Pie from Episode 113 proved to be very popular.

Bake Along: Salted Chocolate Rye Cookies from Tartine

This week’s bake along is the Salted Chocolate Rye Cookies from Tartine Book No. 3. Andrea’s excited about this recipe since she prematurely gave away her Tartine cookbook, while Stefin’s looking forward to using rye flour. While there aren’t many ingredients, the quantities are high, so try to find good-quality ingredients that you can afford. Stefin will be using the 70% Dark Chocolate from Green & Black, while Andrea will go with the recommended Valrhona.

Going Dutch, Natural or Raw: Cocoa Powder Explained

Andrea and Stefin run through all of the various cocoa powders that are called out in recipes. From Dutch processed, to natural unsweetened cocoa powder, to raw cocoa powder, the hosts explain the differences between the powders. Thanks to What’s Cooking America for a handy chart that gives cocoa substitutions.

Previously on Preheated …

Two Years Ago: Episode 17: Grown Up Puddings and Custards
One Year Ago: Episode 66: Bread Baking Time

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If  you’re intrigued by our podcast, make it easy on yourself and subscribe on Apple Podcasts. That way you can listen to more than one episode, and have them download automatically on your phone or tablet. You can also bake along with us in our Facebook group, Preheated.