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Back in February, the NY Times (Regina Schrambling) did a taste test of cocoas.

Leaving out the ones that were not recommended, they are:
  1. Fauchon
  2. Valrhona
  3. Master Choice Premium Cocoa surprise!
  4. La Maison du Chocolat
  5. Droste Dutch-process Cocoa
  6. Dean & Deluca Bensdorp Cocoa
  7. Schokinag Christopher Norman Chocolates Ltd.
  8. Green & Black's Fairtrade Organic Cocoa
  9. Scharffen Berger Natural Cocoa Powder
  10. Nestle Toll House Cocoa
  11. Ghirardelli Unsweetened Cocoa[/list=1]

    BTW: "Dutch-processed" means the cocoa has been washed in an alkaline solution. According to Fine Cooking, "The resulting cocoa is consistently darker in color, mellower in flavor, and less acidic than the natural (nonalkalized) powder. ... In cakes and brownies, the Dutch-processed cocoas tend to produce moister and deeper colored baked goods ... ."
 

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I'm curious that none of these articles seem to mention the "Van Houten" brand. That's what I used to buy, years ago. Is it no longer being made, or just not available in the States? Anybody know?
 
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