• 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  
Followers 0
ellencho

Dutched Cocoa Powder in CC?

11 posts in this topic

Anyone else notice it's awfully hard to find dutched cocoa powder? The only places I've seen it sold was at the Spice terminal for nearly 9 bucks a box, or at Trader Joe's where they no longer carry it. Maybe Di Bruno's has it? But I bet it'd be awfully expensive. Maybe Nuts to You?


Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

Share this post


Link to post
Share on other sites
Anyone else notice it's awfully hard to find dutched cocoa powder? The only places I've seen it sold was at the Spice terminal for nearly 9 bucks a box, or at Trader Joe's where they no longer carry it. Maybe Di Bruno's has it? But I bet it'd be awfully expensive. Maybe Nuts to You?

I order it from King Arthur Flour.

SB (lots of other stuff too :cool:)

Share this post


Link to post
Share on other sites

I do too, but my sister stole my unopened lb bag before I got a chance to use any of it and she's all the way up in Boston. I'm planning to order it again after the holidays, but I was hoping to find it before then :(


Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

Share this post


Link to post
Share on other sites

Believe it or not, I've bought it at supermarkets. Not all have it, and I haven't looked lately. FWIW, Hershey's Special Dark cocoa is a Dutch process cocoa; given Hershey's distribution strength I imagine you can find it in many supermarkets.


Bob Libkind aka "rlibkind"

Robert's Market Report

Share this post


Link to post
Share on other sites

Whole Foods sells Valrhona cocoa powder, Caviar Assoouline sells Guittard (though I think they may have to order it); I know that the Valrhona is dutched, I'm 99% sure that the Guittard is.

Share this post


Link to post
Share on other sites

Can you find Droste? It's is sold in many supermarkets, specialty stores, and some health food stores.


Edited by merstar (log)

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Share this post


Link to post
Share on other sites

I just bought Droste at Whole Foods on Callowhill this past Sunday.

Share this post


Link to post
Share on other sites
Believe it or not, I've bought it at supermarkets. Not all have it, and I haven't looked lately. FWIW, Hershey's Special Dark cocoa is a Dutch process cocoa; given Hershey's distribution strength I imagine you can find it in many supermarkets.

I use the Hershey's special dark. It's good stuff, it got a very good rating from Cook's Illustrated. Try the Hershey's black magic cake. So moist and so delicious.

Share this post


Link to post
Share on other sites

I just found Droste on sale at Super Fresh in Wynnewood. 5.99 if you have your super saver card. Sweet. Thanks everyone.


Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

Share this post


Link to post
Share on other sites

Just found some myself today at Genuardi's in Wynnewood. $8.99. But finding pitted dark sweet cherries in a can was much harder. Called 10+ grocery stores and finally wound up at the Superfresh in Wynnewood. $3.99

Share this post


Link to post
Share on other sites

Callebaut was America's Test Kitchen's (Cook's Illustrated) top rated dutch process cocoa, which made them their top rated cocoa. Only available via mailorder, though.

Too late for Christmas, not too late for Valentine's, though.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By pastrygirl
      OK, I know this is sweating the small stuff, but I'm wondering what you see ...
       
      Is this rabbit
       
      https://www.dr.ca/rabbit-mold-7-5-inches.html
       
      holding an egg, or is the oval a fuzzy underbelly?
       
       
    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By Damnfine
      I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
    • By adey73
      does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
       
      I like the height and I want one...
       
       
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
  • Recently Browsing   0 members

    No registered users viewing this page.