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9:37 pm
October 29, 2003
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bobvilax2000
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Seville, USA
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posts 128
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What brands of cocoa powder do you all use? I’ve used Hershey’s, which is very strong and bitter, and I’ve used another brand which is very weak and un-bitter. Neither are made with alkali. How is Ghirardelli cocoa? I know that they don’t make the best chocolate, but their powder may be good. How about Green and Black’s? Those are the only ones that I can find in a store. I can’t get hold of Valrhona powder or anything.
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4:01 am
October 30, 2003
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bobvilax2000
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Seville, USA
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posts 128
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Oh, I also saw Scharffen Berger cocoa. I’d imagine that their powder is pretty good.
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7:55 pm
October 30, 2003
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Hans-Peter Rot
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USA
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posts 1462
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I’ve recently used Cluizel’s cocoa powder, and it was quite good; very strong and intense chocolate flavor. I suggest you try it. I’ve also used Ghirardelli’s sweet ground chocolate, which isn’t bad, but it’s a little sweet. The chocolate flavor is pretty decent, but the sweetness kind of dulls it a bit. I don’t use cocoa often, so I don’t know what to suggest. However, I have experimented with Van Houten and Droste cocoa powder and wasn’t impressed at all. To be honest, I didn’t care for it much.
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9:46 am
April 19, 2006
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alex_h
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posts 1170
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anyone tried domori’s cocoa powder?
used it yesterday for hot cocoa with water. smells and tastes really good. i don’t have any references, so i can’t say whether this is the norm, but i was definitely amazed by the taste!
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12:54 pm
April 19, 2006
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ellie
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london, United Kingdom
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posts 308
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Love it, really good texture – seems they don’t press as much as others, so it’s not too “powdery”. Makes a lovely paste with little water.
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9:54 pm
April 19, 2006
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emmakk
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posts 3
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I’ve been using Cacao Barry Extra Brut for the last few years but I also typically use it in baked goods rather than chocolates. Have always gotten rave reviews on it’s taste. It makes an amazing dark chocolate sauce too, very smooth and not too bitter.
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