I've been singularly unimpressed with Nestle, Hershey, and Ghiradelli cocoas-too light, flavor disappears next to cinnamon and allspice, acidic aftertaste.
Any suggestions from the pastry chefs here?
Thanks a million.
Thank you...Thank you...Thank you for specifically identifying the alkaline and non-alkaline products by name. After an hour on the Internet, you were the only one who literally spelled them out! I just threw out the Hershey's Made with Alkaline, and opened the Nestle Toll House box that said 100% Cocoa. AND, the Toll House was a much lighter color than the Nestle, which was very dark. I want the flavonoids preserved and the alkaline process removes most of the flavonoids. And I didn't want to spend $15 for a foreign brand to get that. So thank you to the person who spelled this out.
I hope I'm in the right place here but I'm new, so please bear with me. I love eating 100% pure baking cocoa. I break up a full baking bar and eat one square per day -- bagging the rest for the week ahead. I break up the 1 square in little pieces and put it in plain fat-free yogurt. The yogurt kills the bitterness, while the broken pieces of chocolate give the yogurt a different and intriguing texture. But like this current post, which 100% cocoa baking bar brands boast non-Dutch processing? Thanks in advance for your specific brand answers.....