Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Aria B.

Cocoa Craziness

Recommended Posts

I've always used non-Dutch processed cocoa in my baking. I now have some recipes I want to try that call for Dutch processed cocoa specifically. I was reading another topic that said a CI article came out and they didn't find a difference between the two. Many of you chimed in and said you find the flavor to be superior with Dutched.

So, it seems that substituting one for the other isn't a problem (I think?). I'd like to try Dutched now but can't find it in my town. The closest I saw was Hershey's Dark which says it is a mix of Dutch and non-Dutch. Do many of you order yours online (I'm a home baker so don't need a huge quantity)? I live in a medium sized town with a few different grocery store options. What brand would I be looking for? Thanks!

Share this post


Link to post
Share on other sites

Hello Aria,

I've heard the new Hershey's Dark is inferior, so I'd avoid it. Droste cocoa (this is a differently designed box than the one I linked you to below, and for some reason is more expensive even though it's the same weight), is excellent and can be found in many grocery stores, and specialty stores. Otherwise, you can order it online at Amazon, etc. Pernigotti is another good one, but is more expensive than Droste, and can be found at Williams-Sonoma.

Edited to add: I just checked Amazon, and the Droste at the following link - different design, and more reasonably priced, is currently unavailable, but there are lots of other online sources. Here's what the box looks like, and this is the one you'd be most likely to find in your local stores:

http://www.amazon.com/Droste-DC9727-Cocoa/...601&pf_rd_i=ybh

Here's another site selling Droste:

http://www.shopgourmetsmarket.com/fine_foo...g/droste_cocoa/


Edited by merstar (log)

Share this post


Link to post
Share on other sites
Hello Aria,

I've heard the new Hershey's Dark is inferior, so I'd avoid it. Droste cocoa is excellent and can be found in many grocery stores, and specialty stores. Otherwise, you can order it online at Amazon, etc. Pernigotti is another good one, but is more expensive than Droste, and can be found at Williams-Sonoma.

edited to add: I just checked Amazon, and Droste is currently unavailable, but there are lots of other online sources. here's what the box looks like:

http://www.amazon.com/Droste-DC9727-Cocoa/...601&pf_rd_i=ybh

An excellent source for these things, including Dutch process cocoa is King Arthur Flour. You can get to their web site at King Arthur Flour. Their dutch process cocoa can be found here.

Share this post


Link to post
Share on other sites
I'd like to try Dutched now but can't find it in my town.  The closest I saw was Hershey's Dark which says it is a mix of Dutch and non-Dutch.    Do many of you order yours online (I'm a home baker so don't need a huge quantity)?  I live in a medium sized town with a few different grocery store options.  What brand would I be looking for?  Thanks!

If you do decide to order online, you can get a 1kg bag of Callebaut for $20 from ChocolateSource.com.

Share this post


Link to post
Share on other sites

I find the Droste cocoa to be a really good value for the money, but I really also like Pernigotti, and of course Callebaut is fantabulous.

Since you're in Portland, we get Droste in Seattle at QFC, so maybe Fred Meyer might have it?

Share this post


Link to post
Share on other sites

As a general rule, the higher the cocoa butter content in your cocoa powder the better it will taste (aim for 20-24% cocoa butter content)

Share this post


Link to post
Share on other sites
I'd like to try Dutched now but can't find it in my town. 

Welcome to my world! I needed some for a recipe that specifically called for it. I searched high and low and eventually found some at a new grocery discount chain that recently opened in my town. I kept finding regular cocoa and the ocassional imported box of dutch processed cocoa ($11 a box? No thanks!) in most grocery stores.

I wish you luck in finding some in your town!

Share this post


Link to post
Share on other sites

Let me add a bit to try to elevate this to a national or international crisis!!!! :shock:

In the past week, I've tried to order dutch processed cocoa (Callebaut, Peringotti and Droste) for my store from four different distributors. Not one of my distributors had any of those three brands (or any others) in stock and available. So there is no dp cocoa in southwest New Mexico either...oh the horror of horrors!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By SweetandSnappyJen
      Hi Folks:
       
      First time poster here!  (Although I browse the content quite often). I've been making filled chocolates for a while, but have stuck with fairly simple ganache-like fillings. I'm trying to up my game a bit, but I'm having some trouble understanding at which temperature certain fillings should be piped in. I'm using Grewling's guide to the temperature at which to pipe in fillings and he refers to 'room temperature', 'warm' and 'hot'. What is 'warm' and what is 'hot'? I'm guessing 'hot' can't be hotter than 90F, as it will melt the shell? I'm currently making a jelly that i'd like to pipe in, layering with a ganache, but the jelly is still at 98F and setting pretty quickly, on the road to un-pipeable. Anyone's thoughts would be greatly appreciated! Thanks, Jen
    • By JeanneCake
      Anyone have any info on this?  Bake Magazine blurb
    • By Kerry Beal
      Can you believe this is our 10th annual workshop? And here we are back in Niagara College in beautiful Niagara on the Lake where it all began in 2009.
       

       
      The view from my room - the pergola down there we will have access to for Show and Tell on Friday night.
       
      I had every intention of soaking in a nice warm bath after my arrival - alas not a tub to be seen - and while the shower is quite attractive  - it doesn't invite soaking!
       
      Those who can't soak can at least drink if they have remembered to bring small specimen bottles of booze. I somehow pictured a nice glass tumbler for my negroni - but alas...
       
       
       

       
       
      Tomorrow morning the whirlwind will begin with a trip across the border to Tomric - hope everyone remembers their passport.
       
    • By gfron1
      Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course.
       
      I just watched his free tempering class and it was good, nothing special but good enough to allay my fears that the Russian to English translation or camerawork might make the class not worthwhile.
       
      Thnx.
    • By pastrygirl

       
      saw this post and questioned why  “in theory, this won’t work”, response so far is “starch in chocolate can be problematic”
       
      Ok ... obviously adding a lot of fine dry material will decrease fluidity, and things could get weird if you were going to add cream and make ganache, but how else would milling popcorn into chocolate “not work”?  My experiments so far suggest you just need enough warm cocoa butter to keep things moving, how would starchy popcorn be different from fibrous fruits?  
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×