Cocoa Powder

[Shel_B]

Hi,

I am looking for a very high qualty, rich, cocoa powder to use for baking, sauce making, and hot chocolate drinks. Any tried and true suggestions? I really want to move up from Hersheys-Ghiradeli powders. I've tried Dagoba, and it was OK.

[etalanian]

I love Callebaut cocoa. It isn't the most available, but I find it is rich and flavorful, not harsh, with a wonderful chocolate taste. You can buy it online in 11 pound or 2.2 pound bags:

http://www.chocolatesource.com/products/de...=529&section=10

http://www.chocolatesource.com/products/de...1071&section=10

Some distributors carry it, also.

It is Dutch-processed.

Eileen

[gfron1]

I love Valrhona - super dark and super strong.

[weinoo]

And i like Droste. From Holland.

[tsquare]

I really like Pernigotti and have been out for awhile. In a pinch, Green and Black's Fair Trade was good too.

Edited February 7, 2009 by tsquare (log)

[Tri2Cook]

I like the valrhona Rob recommended. I also like the callebaut. They're not really comparable because they're not really the same. The valrhona is dark, powerful stuff. The callebaut is lighter both in color and taste. I would keep both on hand at work if cost wasn't a factor. It is, so I use callebaut at work. I'm sure there are many other great cocoa powders out there, I haven't really experimented much in that area. I found something I was happy with within the constraints of cost and stuck with it.

[merstar]

And i like Droste. From Holland.

←

Ditto on Droste - it's my favorite Dutch Processed. Also like Callebaut. Wasn't as impressed with Pernigotti - the scent was really deep and strong, but the taste didn't match it. My favorite natural cocoa is Scharffen Berger.

Edited February 7, 2009 by merstar (log)

[John DePaula]

I like the Valrhona, too. Excellent, deep rich chocolaty taste esp. in sorbet.

[Katie Meadow]

Valrhona. Really deep taste.

[paulraphael]

I really like Pernigotti and have been out for awhile. In a pinch, Green and Black's Fair Trade was good too.

←

Here's a thread on Pernigotti.

It's become my favorite. I like it more than Valrhonna (though I use valrhonna chocolates more than any other). Haven't tried Droste.

Some posts in the thread refer to Pernigotti as natural, but I'm 99% sure it's dutch processed. Even though it doesn't say so on the package.

[John DePaula]

I really like Pernigotti and have been out for awhile. In a pinch, Green and Black's Fair Trade was good too.

←

Here's a thread on Pernigotti.

It's become my favorite. I like it more than Valrhonna (though I use valrhonna chocolates more than any other). Haven't tried Droste.

Some posts in the thread refer to Pernigotti as natural, but I'm 99% sure it's dutch processed. Even though it doesn't say so on the package.

←

Yeah, have been wanting to try it since I first saw that thread a few years ago... Sounds luscious.

[Sebastian]

something to keep in mind is that there are HUNDREDS of different types of cocoa powders - literally! Only a few folks in the world make cocoa powder, but there are many who sell it - so if you're in a position to be able to contact the major processors directly and discuss with them what it is you're looking to do and the flavor profile you're after, your odds of finding something you like go up quite a bit. if you're going to the store and buying what's on the shelf, quite frankly you're likely to see a large degree of variability as many retialers will purchase whatever's the most cost effective at the time.

Basis what you included in your original post, you're probably going to be happiest with a 10/12 medium high alkalized cocoa powder.

[JFLinLA]

Why not keep it local? Since you're in the Bay Area, and don't want Ghiradelli, how about Guittard? Or Scharffenberger?

[Sebastian]

well, sharffenberger's closed, and none of those guys make their own cocoa powder anyway 8-)

[misstenacity]

I've been getting my natural process cocoa for the last few years from Dean's Beans - dirt cheap in bulk and organic, to boot!

http://www.deansbeans.com/coffee/BAKE.html

Enjoy!

[Abra]

I'm another Pernigotti person, or would be, if I could find it anywhere here in France. It's really weird that I could get it in Seattle and not here! I loved it a lot.

[Shel_B]

Thanks for all the replies. From what I read here and elsewhere, there are a few cocoa powders that I'll try, including Pernigotti and Sharffen Berger (sp?)

Kind regards,

Edited February 13, 2009 by Shel_B (log)

[KKLL00b]

I've used Scharffenberger, Valrhona, Cacao Barry, Droste, and a few others, but I prefer Bensdorp.

[ALTAF]

the ones i liked are: van houten and green's and black, aroma and taste!

[aguynamedrobert]

I have heard some good things about Pernigotti but I myself use Guittard's Cocoa Rouge Cocoa Powder...

[savvysearch]

I have the Valrhona cocoa. I've had it for at least 2 years. Used it again or hot chocolate recently and it is still fragrant and fresh and perfectly powdery as the day I opened the bag.

Edited February 20, 2009 by savvysearch (log)

[aguynamedrobert]

I know a lot of people that like Valrhona...the only draw back is that it is expensive on the shelves. Hopefully one day it will become cheaper to buy at retail level...

[scratch]

I have a chocolate cake to make this weekend and just used the last of my Cacao Barry Extra Brute and will not have time to order before I need to bake. Does anyone know of a decent non-alkalized/natural cocoa powder that can be picked up at somewhere like an AJ's fine foods or WholeFoods? How much emphasis would u put on the quality of cocoa powder? (is it commensurate w/ using a fine chocolate opposed to Hershey's?) Thank you in advance!

[abooja]

Droste is pretty decent, and pretty widely available (though, not currently in any of my markets).

Unfortunately, I have no idea how it compares to Cacao Barry Extra Brute, but it should work fine in most cakes.

[merstar]

I have a chocolate cake to make this weekend and just used the last of my Cacao Barry Extra Brute and will not have time to order before I need to bake. Does anyone know of a decent non-alkalized/natural cocoa powder that can be picked up at somewhere like an AJ's fine foods or WholeFoods? How much emphasis would u put on the quality of cocoa powder? (is it commensurate w/ using a fine chocolate opposed to Hershey's?) Thank you in advance!

Cacao Barry is alkalized, so a Dutched cocoa, such as Droste would be a good substitute, as would Pernigotti, Valrhona, etc. Since Droste is widely available, that's probably your best bet. Pernigotti used to be sold at Williams-Sonoma, but unfortunately, they no longer carry it.

Edited October 28, 2009 by merstar (log)