“The product arrived in good time - even though we live in the USA. Used your product to colour some sourdough to decorate a 2.5 kg Miche for sale at a Farmer's market on Halloween weekend.
With careful handling, this is an excellent product!
I wanted to send a photo of the Miche, but this review is not letting me do so.
We are ex-pats and are planning to feature the carbon again with your pizza suggestion (from your web site) on Guy Fawkes night next Saturday.
Thanks for your excellent service.
Lou Jones
Red Hook, NY”
“I bought the "charcoal powder" for October fun. It's nice that the powder that is made from vegetables instead of hardwood! I've looked inside, the powder is very fine.”
“I bought the "charcoal powder" for October fun. It's nice that the powder that is made from vegetables instead of hardwood! I've looked inside, the powder is very fine.”
“No complaints at all with the service from Bakery Bits (as ever) or with the quality of the product. Was very keen to try this extraordinary black powder in my baking. Opened the package. This caused me to immediately assume the guise of a rather industrious chimney sweep. After a few stanzas of ‘Chim-chimeny, chim-chimeny’, a hose-down and a brisk mop round the fall-out zone I made a chocolate-vanilla zebra /marble cake, using about a teaspoon of the charcoal to colour the cocoa-flavoured cake batter. Very pleased with the colour effect in the resulting cake but the taste was very muted - I’m thinking that the charcoal has had the effect of neutralising the flavour of the cocoa. Not to be daunted, I will trial charcoal in bread and also pasta to see what happens. I am thinking the dramatic black colour can only be achieved at the expense of flavour, so maybe its use is limited, but it certainly does provide the wow-factor, at least visually.”
“No complaints at all with the service from Bakery Bits (as ever) or with the quality of the product. Was very keen to try this extraordinary black powder in my baking. Opened the package. This caused me to immediately assume the guise of a rather industrious chimney sweep. After a few stanzas of ‘Chim-chimeny, chim-chimeny’, a hose-down and a brisk mop round the fall-out zone I made a chocolate-vanilla zebra /marble cake, using about a teaspoon of the charcoal to colour the cocoa-flavoured cake batter. Very pleased with the colour effect in the resulting cake but the taste was very muted - I’m thinking that the charcoal has had the effect of neutralising the flavour of the cocoa. Not to be daunted, I will trial charcoal in bread and also pasta to see what happens. I am thinking the dramatic black colour can only be achieved at the expense of flavour, so maybe its use is limited, but it certainly does provide the wow-factor, at least visually.”
