RE: All-Natural Red Velvet Pancakes with Dark Chocolate Mocha Syrup(FOOD PHOTO SHOOT)
Oh great idea substituting the beet puree for the red food coloring! The cauldron-like container for the syrup is a nice touch. From what I understand though, what makes red velvet, well, "red velvet" is the combination of the chocolate with the cream cheese icing or frosting. That's why there's a black velvet as well, chocolate that's not tainted with red food coloring, but that's basically the difference between the two.
I learned that from a baking class I attended a while back. Now, I'm no baker, so don't take my word for it.