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HELP!! I can't believe I live in Southern Calif. and can't find dutch process cocoa powder!!
- Thread starter cheezz
- Start date
A recipe I made called for the Dutch Process Cocoa...I went looking for it at Raley's
and found Drosté. I wondered why I needed this instead of the regular Hershey's. I called a baking friend of mine who makes awesome stuff, because I'm not a baker. She said, "you don't really need that Dutch Process Cocoa, just use the Hershey's". I could not see any difference in it. It is supposed to give a better flavor, better texture or what?
and found Drosté. I wondered why I needed this instead of the regular Hershey's. I called a baking friend of mine who makes awesome stuff, because I'm not a baker. She said, "you don't really need that Dutch Process Cocoa, just use the Hershey's". I could not see any difference in it. It is supposed to give a better flavor, better texture or what?
steve2-in-la
Well-known member
I found some at Howe's market a while back. Don't know if you've got one near you though.
Have you tried Surfas in West LA. If not, it'd be worth the trip just to check it out.
Have you tried Surfas in West LA. If not, it'd be worth the trip just to check it out.
HUH??!! She is NOT a baker if she says you can use Hershey's - BIG, BIG difference.
The dutch process cocoa powder is like 3 times more chocolaty, makes a darker chocolate product, and is less acidic (smoother tasting). Even Nestle's is better than Hersheys, and Ghiradelli leaps and bounds above that. Not to say that Hershey's doesn't have it's place, but when I want something chocolate, I want a deep, dark chocolate taste.
I hear Penzey's has had it, so I'll have to put it on my list.
The dutch process cocoa powder is like 3 times more chocolaty, makes a darker chocolate product, and is less acidic (smoother tasting). Even Nestle's is better than Hersheys, and Ghiradelli leaps and bounds above that. Not to say that Hershey's doesn't have it's place, but when I want something chocolate, I want a deep, dark chocolate taste.
I hear Penzey's has had it, so I'll have to put it on my list.
amanda_pennsylvania
Well-known member
Although Hershey's Special Dark makes an amazing dark chocolate cake.
I have to disagree -I prefer Hershey's over both Nestle and Ghirardelli for natural cocoa powder,
although none of them are outstanding. I also am not too impressed with Penzey's natural or Dutched - I found them both pretty mild.
For Dutched, I think Droste and Callebaut are much better than Penzey's, but my absolute favorite right now is El Rey. It is unbelievable - the best cocoa powder I've ever tasted - it's so, so, so deep chocolatey and rich. I tried some Chocolate Muffins with both Droste (which has always been my favorite, with Callebaut a very close second), and with El Rey. I tasted them side by side, and what a difference! I was really amazed. Up until now, I was very happy with Droste, and still think it's excellent, but once I tried El Rey, that was it!!!! It's the king! I also tested my lowfat creamy chocolate pudding with El Rey, which I've made countless times, and it was unreal - doubly intense and rich! I can't wait to make my husband's birthday cake with it in May.
P.S. I can't believe how dumb they are at Whole Foods - They never heard of Dutch processed cocoa powder???!
although none of them are outstanding. I also am not too impressed with Penzey's natural or Dutched - I found them both pretty mild.
For Dutched, I think Droste and Callebaut are much better than Penzey's, but my absolute favorite right now is El Rey. It is unbelievable - the best cocoa powder I've ever tasted - it's so, so, so deep chocolatey and rich. I tried some Chocolate Muffins with both Droste (which has always been my favorite, with Callebaut a very close second), and with El Rey. I tasted them side by side, and what a difference! I was really amazed. Up until now, I was very happy with Droste, and still think it's excellent, but once I tried El Rey, that was it!!!! It's the king! I also tested my lowfat creamy chocolate pudding with El Rey, which I've made countless times, and it was unreal - doubly intense and rich! I can't wait to make my husband's birthday cake with it in May.
P.S. I can't believe how dumb they are at Whole Foods - They never heard of Dutch processed cocoa powder???!
Actually, it's a mixture of natural and Dutched.
http://www.hersheys.com/recipes/products/info/cocoa.asp
http://www.hersheys.com/recipes/products/info/cocoa.asp
sandi-in-hawaii
Well-known member
Pernigotti at Williams-Sonoma is dutched.
Love that cocoa!
Love that cocoa!
I recently purchased some Cacao di Pernigotti and also some Scharffen Berger unsweetened cocoa
powders, but haven't tried nor compared them to Hershey's yet. I've never seen El Rey in this small burg so I'll keep my eye peeled for it, too, and pick up a container if I ever run across it. Thanks for the tip. Also, I didn't realize that Pernigotti was Dutch-process, but yes, it is stated as such in the fine print which I never would have read through if you hadn't mentioned it, Sandi. Double thanks! I learned in a cooking class eons ago from Stephen Schmidt (author of MASTER RECIPES) that you should never substitute Dutch-process for regular unsweetened baking cocoa.
This thread brings to mind a funny story from an old neighborhood luncheon group I used to be in, but is defunct now. The cooking skills ranged from novice to gourmet. One gal made and brought a chocolate cake from scratch that was TERRIBLE, and she asked me what I thought she had done wrong. Her recipe sounded exceptionally good so after posing many questions, I finally figured out that for the cocoa called for, Joanne had used the stuff she typically used to make hot chocolate drinks for her kids!!!! God bless her. But upon reflection, how in the world would a rookie know that hot chocolate mix is vastly different from baking cocoa???? Both cans are labeled as 'cocoa'!
PPPS: Off the cocoa topic but also hysterical, one of the other gals tried out a new appetizer recipe during another month when we got together, and it was AWFUL. Finally, Katie tasted her own food contribution and about choked. Turned out there was a misprint in a locally assembled cookbook which read 1/4 CUP garlic salt, and Katie had not realized that was an obvious misprint which was undoubtedly meant to be 1/4 teaspoon. What a hoot. We teased her about that one for a long time.
powders, but haven't tried nor compared them to Hershey's yet. I've never seen El Rey in this small burg so I'll keep my eye peeled for it, too, and pick up a container if I ever run across it. Thanks for the tip. Also, I didn't realize that Pernigotti was Dutch-process, but yes, it is stated as such in the fine print which I never would have read through if you hadn't mentioned it, Sandi. Double thanks! I learned in a cooking class eons ago from Stephen Schmidt (author of MASTER RECIPES) that you should never substitute Dutch-process for regular unsweetened baking cocoa.
This thread brings to mind a funny story from an old neighborhood luncheon group I used to be in, but is defunct now. The cooking skills ranged from novice to gourmet. One gal made and brought a chocolate cake from scratch that was TERRIBLE, and she asked me what I thought she had done wrong. Her recipe sounded exceptionally good so after posing many questions, I finally figured out that for the cocoa called for, Joanne had used the stuff she typically used to make hot chocolate drinks for her kids!!!! God bless her. But upon reflection, how in the world would a rookie know that hot chocolate mix is vastly different from baking cocoa???? Both cans are labeled as 'cocoa'!
PPPS: Off the cocoa topic but also hysterical, one of the other gals tried out a new appetizer recipe during another month when we got together, and it was AWFUL. Finally, Katie tasted her own food contribution and about choked. Turned out there was a misprint in a locally assembled cookbook which read 1/4 CUP garlic salt, and Katie had not realized that was an obvious misprint which was undoubtedly meant to be 1/4 teaspoon. What a hoot. We teased her about that one for a long time.