What’s the best cocoa powder to use for chocolaty holiday baked goods? mels loves the Double-Dutch Dark Cocoa made by King Arthur (the flour maker). Cakegirl always uses the Dutch-process cocoa from Penzeys. “It’s very high quality and reasonably priced, especially compared to Valrhona. I order several pounds at a time from Penzeys and it works perfectly in everything. Give it a try!” she says. scuzzo likes Droste brand cocoa powder. It’s a Dutch-process cocoa powder that’s not too hard to find in supermarkets. It comes in a red box, and it’s a lot better than Hershey’s, says scuzzo.

Speaking of Hershey’s Cocoa, the jury’s still out. The Professor thinks there is nothing wrong with Hershey’s, especially the Special Dark version that is a blend of natural and Dutched cocoas. “I’ve used it with great results … and results equal to what I’ve made with the more expensive brands,” says The Professor. cheesemaestro, on the other hand, isn’t a fan. “I’ve made hot chocolate with both, and the beverage made with Scharffen Berger is far superior.” Scharffen Berger is a natural coca powder and not a Dutch-process, adds DallasDude. “Although recently purchased by the Hershey Company, the bean-to-bar artisan goodness is still intact.”

Board Link: Good Cocoa Powder??

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