Twenty-One Cocoa Powders (Five New)
For my taste comparison, I assembled the following 21 unsweetened cocoa powders, most of which I found locally in Northwest specialty shops and grocery stores. My conclusions follow, with one to three asterisks after the brands I especially liked. It’s interesting to note that almost all of my two and three star cocoas are natural process. The exceptions are Valrhona and Wondercocoa.
- Askinosie Soconusco Mexico ** (natural process)
- Askinosie Davao Philippines *** (natural process)
- Cacao de Pernigotti * (alkalized process)
- Dagoba Cacao Powder (natural process)
- Domori Cacao ** (natural process)
- Droste Cocoa * (alkalized process)
- E. Guittard Cocoa Rouge Cocoa Powder (alkalized process)
- Equal Exchange Organic Baking Cocoa (natural process)
- Felchlin Cocoa Powder *** (NEW ADDITION)
- Ghirardelli Cocoa (natural process)
- Green & Black’s Organic Cocoa Powder * (alkalized process)
- Grenada Pure Organic Cocoa Powder (natural process) (NEW ADDITION)
- Hershey’s Special Dark Cocoa (natural and alkalized process)
- Hershey’s Cocoa (natural process)
- Nestles Cocoa (natural process)
- Pralus Cacao Poudre Plantation *** (natural process)
- Scharffen Berger Natural Cocoa Powder ** (natural process)
- Trader Joe’s Organic Cocoa (natural process)
- Trader Joe’s 100% Tumaco Cocoa Powder ** (natural process) (NEW ADDITION)
- Valrhona Cocoa Powder *** (alkalized process)
- Wondercocoa ** (alkalized process) (NEW ADDITION)
Comparison Tasting of Twenty-One Unsweetened Cocoa Powders
Askinosie **
Origin: Soconusco Mexico, single origin.
Purveyor: Cacao, PDX.
Type: Natural process.
Color: Medium dark brown.
Aroma: Unusual bright, almost pungent aroma.
Texture: Super thick and lush with a bit of non-objectionable fine granularity to the finish.
Flavor: Soft floral and woody notes with balanced acidity.
Conclusion: Lovely cocoa.
Askinosie ***
Origin: Davao Philippines, single origin.
Purveyor: Cacao, PDX.
Type: Natural process.
Color: Medium dark brown.
Aroma: Classic dark chocolate aroma.
Texture: Super thick and lush with quite a bit of non-objectionable granularity to the finish.
Flavor: High-bright lemon and fresh herb notes. Complex, intriguing, well-balanced, and absolutely delicious.
Conclusion: Stunning cacao.
Cacao de Pernigotti *
Origin: Italy.
Purveyor: Williams Sonoma.
Type: Alkalized process.
Color: Very dark, rich color with red undertones.
Aroma: Highly aromatic hot chocolate with soft vanilla notes.
Flavor: Complex flavor; bright, high notes and low notes; a lot of earthy vanilla notes, also caramel and woodsy notes.
Texture: Almost velvet mouth feel; lush, thick, creamy.
Conclusion: Well balanced and delicious. The vanilla notes would be great when you want them but may not be suitable for every application.
Dagoba Organic Chocolate
Origin: Ashland, Oregon.
Purveyor: City Market, PDX.
Type: Natural process.
Color: Dark reddish brown.
Aroma: Distinct, bright, aromatic.
Flavor: Immediate high-acid, bright notes followed by soft floral and woodsy notes. Lingering, almost too sharp finish. Somewhat one dimensional.
Texture: Thin bodied with noticeable talc residue on the tongue.
Conclusion: It is an interesting cacao but not as complex or multi-dimensional as some of the best on this list.
Domori Cacao **
Origin: Italy, single origin.
Purveyor: Cacao and Foster & Dobbs, PDX.
Type: Natural process, 22-24% cacao.
Color: Medium rich brown.
Aroma: Round, rich, soft aroma.
Flavor: Turbo-charged flavor with both high and deep notes in vibrant harmony. Classic full chocolate flavor with bright lemon-lime notes.
Texture: Very thick, smooth, lush mouth feel. Slight talc texture remains on the tongue.
Conclusion: Wow!
Droste Cacao *
Origin: Holland.
Purveyor: City Market, PDX.
Type: Alkalized process.
Color: Very dark reddish-brown.
Aroma: Full, hot chocolate aroma with soft vanilla notes.
Flavor: Full, high, bright flavor to begin, then woodsy with vanilla notes on the finish.
Texture: Thick, lush, super creamy mouth feel with a very slight talc-like dryness on the tongue to finish.
Conclusion: Well balanced with all notes in harmony. Not as distinctive as some of the other superb cocoas on this list but very fine indeed nonetheless.
E. Guittard Cocoa Rouge
Origin: Burlingame, California.
Purveyor: Sur La Table.
Type: Alkalized process.
Color: Deep red-brown.
Aroma: Off putting initially with medicinal note and then burnt wood, tobacco, cherry, and vanilla notes.
Flavor: Balanced flavor notes with no one note dominating. Mild overall with perhaps insufficient acidity.
Texture: Medium thick, smooth, and creamy with slight talc finish in the tongue..
Conclusion: To my palate, here is something slightly off tasting about this cocoa powder. In any case, it doesn’t hold my interest.
Equal Exchange Organic Baking Cocoa
Origin: The Netherlands and Dominican Republic via Massachusetts.
Purveyor: Whole Foods.
Type: Alkalized process.
Color: Rich dark brown.
Aroma: Faint classic chocolate with woody note.
Flavor: Immediate highly bright floral notes that sustain to the finish.
Texture: Thin with gritty finish.
Conclusion: One dimensional flavor doesn’t hold my interest. Acidity dominates.
Felchlin Cocoa Powder ***
Origin: Schwyz, Switzerland
Purveyor: Company website. I received a sample from a reader.
Type: Unknown.
Aroma: Dark chocolate with leather and tobacco notes.
Color: Rich dark brown.
Flavor: Bold, lively, complex flavor with cedar and cherry notes. Bright acidic finish with no bitterness.
Texture: Thick body with lingering chalky finish.
Conclusion: Unusual, compelling flavor. I ate the entire sample.
Grenada Chocolate Organic Unsweetened Natural Cocoa Powder
Origin: Grenada
Purveyor: Chocosphere (online).
Type: Natural process.
Aroma: Warm chocolate with woodsy, herbal notes
Color: Medium warm brown
Flavor: Immediate bright lemon notes that obscure the chocolate flavor. Bitter finish.
Texture: Thin with chalky finish.
Conclusion: Acidity dominates and overpowers chocolate notes. Consider using in a recipe where you want a bright lemon note.
Ghirardelli Cocoa
Origin: San Leandro, California.
Purveyor: Whole Foods and City Market, PDX.
Type: Natural process.
Aroma: Full, chocolate brownie aroma.
Color: Rich reddish-brown.
Flavor: Starts soft, finishes very acidic, almost harsh. Assertive cherry, lemon, and vanilla notes.
Texture: Medium bodied, smooth and creamy with lingering sharp talc and tannic (puckery) finish on the tongue.
Conclusion: I don’t enjoy this cocoa straight on, but it’s sharp boldness may be an attribute in baked desserts.
Green & Black’s Organic Cocoa Powder *
Origin: Italy.
Purveyor: Whole Foods and City Market, PDX.
Type: Alkalized process.
Aroma: Full, flowery aroma.
Color: Dark, reddish-brown color.
Flavor: Intense, high, bright, floral and citrus notes dominate with a lingering, woodsy after taste.
Texture: Lush, smooth mouth feel. Not as thick as Valrhona but nice nonetheless.
Conclusion: I like this cocoa a lot.
Hershey’s Special Dark Cocoa
Origin: Pennsylvania.
Purveyor: Safeway.
Type: Blend of natural process and alkalized process cocoas.
Color: Very dark color; darkest of this group.
Aroma: Soft chocolate aroma.
Flavor: Deep, balanced flavor.
Texture: Slight talc mouth feel.
Conclusion: Satisfactory, but not very interesting.
Hershey’s Cocoa
Origin: Pennsylvania.
Purveyor: Safeway.
Type: Natural process.
Color: Medium dark, reddish color.
Aroma: Soft chocolate aroma.
Flavor: Distinctive, unpleasant flavor; metallic and musty. (Could be old. No expiration date indicated on container.)
Texture: More than slight talc mouth feel.
Conclusion: Won’t use this cocoa.
Nestle Cocoa
Origin: Ohio.
Purveyor: Zupan’s, PDX.
Type: Natural process.
Color: Dark reddish brown.
Aroma: Classic dark chocolate aroma, like brownies just out of the oven.
Flavor: Sweet, mild, nicely acidic. Finishes sweet and bright on the tongue. Classic chocolate flavor but not particularly complex or memorable; doesn’t hold my interest.
Texture: Light bodied compared to some of the other sampled cocoas.
Conclusion: I wouldn’t hesitate to use this cocoa powder in a pinch or on a budget. There’s nothing objectionable about it. It just isn’t remarkable.
Pralus Cacao Poudre Plantation ***
Origin: France.
Purveyor: Cacao, PDX.
Type: Natural process.
Color: Rich dark brown.
Aroma: Full baked bittersweet brownie with vanilla and caramel notes. Wonderful!
Flavor: Deep, full, rich, complex with floral, cherry, caramel, vanilla, and woodsy notes. Beautifully balanced acid level. High notes don’t dominate as in many of the other cocoas here. Harmonic perfection.
Texture: Very thick, lush, creamy. Slight talc residue at the finish.
Conclusion: Amazing cocoa. I could add only water and a little sugar, stir, and eat it as a pudding or ganache. To my palate, this cocoa is perfection.
Scharffen Berger Natural Cocoa Powder **
Origin: California.
Purveyor: Williams Sonoma and City Market, PDX.
Type: Natural process.
Color: Medium brown color.
Aroma: Pleasant soft aroma.
Flavor: Very distinctive, memorable flavor with very bright (acidic), high, fruit-forward notes mingling with deep chocolate notes. Packs a flavor wallop!
Texture: Slight talc mouth feel.
Conclusion: This is an excellent cocoa powder. I love the bright flavor.
Trader Joe’s Organic Cocoa
Origin: Peru/USA.
Purveyor: Trader Joe’s.
Type: Natural-process.
Color: Medium brown.
Aroma: Full, almost wine-like aroma with a very slight metallic note.
Flavor: Very bright, distinctive, lively. High flavor notes dominant from start to finish; floral, earthy, metallic, and acidic.
Texture: Unpleasant talc mouth feel.
Conclusion: The acidity overpowers the dark chocolate notes, which limits its usefulness in the OtherWorldly Kitchen as an all-purpose cocoa. Might be perfect in a cocoa-chocolate combo recipe as an addition to a bittersweet bar chocolate that needs a lift.
Trader Joe’s 100% Tumaco Cocoa Powder **
Origin: Columbia.
Purveyor: Trader Joe’s.
Type: Natural-process.
Color: Medium brown.
Aroma: Mild chocolate aroma with red wine notes.
Flavor: Very bright, distinctive, lively. High flavor notes dominant from start to finish; lemon, berry, red wine and wood.
Texture: Thick and silky with a light talc finish.
Conclusion: Just when you think the lively acidity will overpower the dark chocolate notes, the flavors merge into a balanced, interesting whole.
Valrhona Cocoa Powder ***
Origin: France.
Purveyor: Sur La Table and City Market, PDX.
Type: Alkalized process.
Color: Very dark reddish-brown.
Aroma: Full and tantalizing, like chocolate chip cookies baking in the oven.
Flavor: Distinctive, complex, intense, deep, and well-balanced with floral and woodsy (cedar or fir) notes dominating.
Texture: Thickens to a lush, smooth texture almost immediately after mixing with water. Wonderful mouth feel.
Conclusion: It’s easy to see why so many pastry chefs prefer to use this cocoa in their restaurant desserts. Incredible cocoa.
Wondercocoa **
Origin: California.
Purveyor: Not sure where I bought this.
Type: Alkalized process.
Color: Very dark reddish-brown.
Aroma: Full and tantalizing, like devil’s food cake baking in the oven.
Flavor: Intense and well balanced, with lemon notes hitting first, followed by lush chocolate notes. Finishes slightly lemony with no bitterness.
Texture: Lush, silky, thick texture with only the faintest talc finish. Stunning mouth feel.
Conclusion: A rare and wonderful cocoa.
Cookin’ with Gas (inspiration from around the web)
- Chocolate Making
- Cocoa Powder: Dutch, Natural and Black Onyx
- Cocoa Powder’s Processing, Origin Play Key Roles in Taste
- Enjoying Chocolate
- Tasting Cocoa Powder
Copyright 2010 Susan S. Bradley. All rights reserved.
I have been buying wondercocoa for many years. It is 98% caffeine free. The price is very high ex- 17.99 for 6 Oz can from amazon. Is there a comparable cocoa that is 98% caffeine free or close.
Lisa, yes, quality cocoa powders are increasingly expensive. I’ve never noticed caffeine amounts specified on cocoa packages, so not sure how to ascertain this. Check out this article: http://www.food-info.net/uk/qa/qa-fp47.htm.
Wondercocoa is around $8.00 at Whole Foods and they’ll give you a 10% discount if you buy a case of it, which we do….Our other favorites are Rodelle (from Holland, I believe) and the Pernigotti is out of this world but watch the ingredients: you want cocoa and vanilla NOT cocoa and vanillin (a cheap artificial vanilla). Next on the list is Valhrona and Callebaut.
Keep in mind there is very little caffeine in any cocoa powder or chocolate (compared to a cup of coffee or tea, for example). If you are bothered by the energy rush–as I was–it’s probably due to the dose of theobromine in it. A friend of mine with severe hypoglycemia investigated this thoroughly:
http://en.wikipedia.org/wiki/Theobromine#Pharmacology
Theobromine is used medically as a heart/neuro stimulant:
https://en.wikipedia.org/wiki/Theobromine
I have solved many of my health problems and can now drink regular cocoa powder but stick to a low-carb, sugar-free diet and feel great. Chocolate is a real treat for me.
Have you ever tried Bergenfield’s line of cocoa powders? OR have you heard anything about them or their quality?(They sell cheap Samples.)
It appears to come straight from Ecuador and I would love to know how you’d compare/describe it…
BTW, This is Still the Best article I’ve found on cocoa powder nuances and flavors! Well Done!
Peter, i haven’t heard of Bergenfield’s cocos powder. Will see if I can find it. Thanks for the suggestion. 🙂
Excellent post Susan! I would love to narrow down which brands are allergen friendly but at least now I’ll know which ones are tasty and worth looking into some more. Thanks!!
This blog is older, so probably moribund, but I was researching cocoa for health purposes and came across it. Thought I’d share some nutrition information.
The flavor of a chocolate seems to be inversely related to its health benefits. The raw theobroma seed is bitter because of the (epi)catechins and flave3ols it contains. They are there to protect the seed against all the nasty things that want to eat it in the tropical environment. They are also the source of all the wonderful health benefits that theobroma provides. Processing the seed is what yields the rich flavor of chocolate. Most important is the fermenting of the seeds, since it destroys the most (epi) catechins, and thus bitterness. Roasting destroys more of them, though less than fermenting. And Dutching or alkalizing, completely eliminates them. But, oh, it does wonderful things for the flavor.
So, there is a trade off between health and flavor. Of all the chocolates you tested, the one whose taste description by you comes closest to raw cocoa powder is the standard Hershey. It probably provides the most health benefits, by sacrificing chocolate flavor. Guess it depends what you want the cocoa powder for. Maybe a raw(er) one for health (a teaspoon a day) and a more processed one for flavor is the way to go.
Stan, thanks for your thoughts. Alkalized chocolate is interesting. To my palate, natural process chocolate has the richer, brighter flavor.
Thanks to The Chocolate Garage in Palo Alto, CA, I could have told you that these top picks would have emerged! Love love love craft chocolate.
Hi! Which cocoa powder do you think can be a substitute for Valrhona Cocoa Powder? Do you think Callebaut Cocoa is a good one?
Jen, I have always liked Callebaut chocolate but have not actually tried the cocoa powder. I’m not sure where it is available except by special order. Any of the 2 or 3 star chocolates that I list taste especially good to me.
I recently purchased a 2.2lb bag of Valrhona for baking. Using your method of taste testing I noticed a very peculiar taste so dominant that it took away the joy of the chocolate flavor. I went ahead and baked
a batch of bouchons, thinking that the odd taste would be eliminated. It wasn’t and when I served them
everyone commented on the odd flavor. Can you add any light on this? I don’t know if I have an inferior
unit of product or if this is how this product tastes.
Lee, that is very odd. Valrhona usually tastes like heaven. Is this the first time you’ve tasted it? It sounds like something went wrong in the manufacturing or packaging process. Please alert the manufacturer.
I have tasted Valrhona cocoa used in baked products before and never noticed an odd smell
or flavor, however, I never have used it personally. I am taking it back to the restaurant supply
tomorrow. I will email the manufacturer. Thanks for your help.
Lee, I’m very curious to hear what they have to say. I’ve never experienced anything odd with Valrhona cocoa powder. For the price, it better be PERFECT. 🙂
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I really loved this post! I live in Canada and was wondering how I could go about procuring any of the cocoa powders mentioned above?
Pralus Cacao is my favorite too! What a splendid exercise you prepared. I wonder if Claudio Corralo in Seattle sells cocoa powder? I’m obsessed with his 100% cocoa mass,I snack on it when I can get my hands on it. Also I think TCHO sells cocoa powder, they make a ht Ochoa shot which is essentially the same recipe you employ for tasting.
Again, awesome weblog!
Thank you for this comprehensive comparisons! I just tasted Scharffen Berger cocoa for the first time, and it’s spoiled me. I could have it unsweetened. Might make the leap to Askinosie, but it is pricey. So many choices!
My recipe has both baking powder and baking soda, so which type of cocoa should I use?
I meant to say to avoid chocolate where point of origin of the cocoa is the Ivory Coast. Obviously you can’t tell anything by the country where the final product has been produced.
Quite the tasting service you’ve provided! I recently bought some cocoa, I wanted something fair trade and organic, since that would also insure that it would be slavery-free (organic certification includes a labor quality standard). Another way to avoid slave labor is to avoid chocolate produced in the Ivory Coast. I chose between the three kinds at PCC co-op. Guess I’m glad I didn’t pick Equal Exchange since you really didn’t like it. I chose Rapunzel which isn’t on your list, and while it worked in my recipe, I’m not convinced it’s the best I can get. Dagoba is fair trade, you didn’t seem to like it either. Fortunately, so is Green & Black which you liked a lot better. I will try that next time.
It would have been interesting to see the results of a blind taste test and know the origin of the cocoa beans for each brand but thanks for the information. I’m always in pursuit of the best products to use in my baking and you’ve given me some new ones to evaluate.
A sophisticated palate and complementary evaluations! Thanks for the feedback.
I had ignored cocoa powders until this year (except for an occasional cold day hot cocoa drink). I did not know that such variety exists. Might we hope for a business to offer an introductory box containing many samples?
Thank you, Rob, and you have a great idea there. It was VERY costly to purchase all those cocoa powders, but I get a little thrill now whenever I open the cupboard dedicated to their storage. 🙂 At my former cooking school, Northwest Culinary Academy, we did extensive chocolate tastings, which were always interesting. It was only later though that I realized cocoa powders were just as diverse in flavor.
The Tessera de Cocoa recipe (online, using Black Cherry Concentrate) was created with Ghirardelli Natural Unsweetened Cocoa for its characteristics (as described in this comparison list), but also for its general availability, price and assumed level of antioxidants. Do the higher rated natural process cocoa powders in this list also rate higher in antioxidant level?
Rod, I am guessing that antioxidant levels are similar in these quality cocoa powders. Please note that the rating here is entirely subjective, based on only my palate. My intention with the comparison is to get folks to conduct comparisons themselves. Also, while I may prefer some of the pricier cocoas, I do consider cost when choosing which cocoa to use in any given recipe.
I tried adding chocolate nibs to the Tessera recipe to increase the antioxidant level and create chewiness. After the cocoa powder was mixed with virign coconut oil, I soaked the nibs in hot water, drained them and added them to the heated chocolate mixture in the pan. Lesson learned: oil and water don’t mix (the remaining water in the nibs separated, creating a gooey mess). Next time, I’ll just grind the nibs a bit in a coffee grinder and add them directly to the warm chocolate mixture.
Rod, oh yes, I have many a hard lesson with chocolate myself. But why do you want to grind the nibs? They have a lovely crunch. I’m afraid if you grind them that they will lend only grittiness. Let me know what happens.
Susan,
The granular size of the nibs is not complementary to the Tessera recipe concept. I had to purchase another bag of nibs for today’s testing and discovered that some brands are better than others (tastier, less gritty fiber).
But I first tried simmering the nibs in vigin coconut oil: crispier nibs (I should have known), but an interesting option for snacking, dessert toppings and some recipes!
Then, I ground the nibs in the coffee grinder: as you expected, the grittiness was still present. However, a new food item was created: natural chocolate flavoring for brewed coffee! I’ll keep a supply next to my ground coffee (or mix the two ahead of time).
Analysis: no nibs for this recipe (but nibbling on the side is nice).
Clarification: the simmered nibs were not used in the coffee grinder. Also, I was reminded to not lick spoons used to stir hot oil – nibs or not!
Comment: Cocoa powder clogs coffee filters – the ground nibs should have the same texture as regular ground coffee. Using 1 tbsp ground nibs to 2 tbsp ground coffee, the chocolate flavor is subtle, but pleasing.
Comment (again): the ground nibs and coffee are very good! (even as reheated coffee). Unlike adding flavoring or chocolate powder (or syrup) to brewed coffee, the nibs add flavor depth similar to ground coffee beans.
Rod, that’s great to know, thanks for sharing!
I’ve already settled into a coffee brewing routine using the “cacao brewing nibs” (1 tbsp brewing nibs per 2 tbsp ground coffee). The nibs seem to mellow the coffee slightly (perhaps like chicory) as well as give it a light chocolate note. My inexpensive coffee grinder creates some cocoa powder, so I use a strainer to isolate the brewing nibs. This coffee flavor is such pleasing accompaniment to chocolate desserts that I’ll need to wear a seat belt when the dessert cart rolls by!
I should have said “creates some cacao powder” since cocoa powder involves more processing than just grinding nibs.
Adding the moistened nibs to the heated Tessera mixture in a pan on the stove was the mistake. This procedure is best (for the recipe quantity):
1. Soak 1/3 cup nibs, covered in very hot coffee, for 30 min. (cover the container wihle the nibs are soaking). Then drain well with a strainer and allow the strainer to set on paper towels while the Tessera mixture is prepared.
2. Before pouring the Tessera mixture into the bowl, spread the moistened nibs evenly in the bowl. Then, slowly pour the mixture over the nibs.
3. Refrigerate, then slice as per the recipe.
Nibs soaked in coffee (or hot water), then drained well, may also be stored in a covered container in the refrigerator for later use. The nibs remain very chewy, but not so crunchy.
A final comment about adding goodies: spread dried black currants and/or raw sunflower seeds on the wax paper (instead of the nibs) for healthy “energy squares”.
Thanks for sharing, Rod! 🙂
My previous comment posted before editing was completed. It should have read:
More experience: Cacao nibs that are not moistened grind best when cool (more oil might be separated from nibs that are warm).
Also, 3/4 cup of black currants (or dark zante currants) perfectly complement the quantity of chocolate mixture in the Tessera recipe when creating “energy squares”. Don’t like currants? Try diced, dried cherries or dried wild blueberries!
i’ll f/u – thanks so much !
great post — have not been able to find out where to purchase Pralus Cacao Poudre Plantation in the US. Can you please direct me? thanks
Maria, thanks! I bought Pralus cocoa powder at Cacao Drink Chocolate in Portland, Oregon. Great shop if you are in the area. Otherwise, check out their website at http://cacaodrinkchocolate.com/.
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What about the new Trader Joe’s unsweetened cocoa powder from Columbia made from Tumaco cocoa beans?
Thanks for all this information – really helps clarify for me, and I’ll know where to start, with so many options!
Laura, there are more wonderful cocoa powders available every month it seems. I am having a difficult time keeping up with all of them myself. 🙂
Hi! This post was awesome, I had only recently found that there are so many better options for cocoa powders that are not Hershey’s. I have a question though, if the recipe doesn’t specify whether or not to use natural or Dutch, and the baking soda & baking powder are of equal quantity, what would be better to use?
Thank you, Ida. In my recipes, I try to always specify which cocoa powder I used to get the results described and shown. However, in the case you mention, if the cocoa powder type is not specified, I would assume the author intended natural process cocoa powder. Either would likely work though. Hope this helps.
what would you recommend as the best chocolate powder to be used for a rich dark chocolate flavor with non fat yogurt, I make a great chocolate like mouse sweetening it with stevia…been using Hersheys dark chocolate powder and wondering about trader Joes if it would be dark flavor enough…I would like a darker chocolate flavor than that Hersheys as well…thanks ….Linda
Linda, all unsweetened cocoa powders on the list have a deep chocolate flavor. However, overall flavor varies considerably. To my palate, Hershey’s cocoa powder has a distinctive, unpleasant flavor that is both metallic and musty. Per my tasting notes on Trader Joe’s organic cocoa, the acidity level may not be what you want with yogurt. Perhaps try Valrhona cocoa power instead.
I’m going to make a chocolate beet cake that has 2 teaspoons of baking soda but also has the beets. Makes me wonder whether I should be using natural cocoa as you suggest or alkalized. Important as we’ve got a dessert competition going on Christmas Eve! Thanks for your post.
Gail, of course there are always recipes that feature exceptions to the rule, but in general, baking soda (an alkaline) interacts with acid (natural cocoa powder) to create the leavening action. You’re correct to suggest that the beets also provide acidity. However, with this extreme quantity of baking soda (1/4 teaspoon baking soda = 1 teaspoon baking powder), my inclination would be to use a nautural (non-alkalized) cocoa powder. Check out the Heavenly Chocolate Beet Tea Loaf I created earlier this year: https://oceanic-mystery.flywheelsites.com/heavenly-chocolate-beet-tea-loaf/. It uses a small amount of baking soda to offset the natural cocoa and then baking powder as well. So you have options here. Hope this helps. Happy baking! …Susan
Here is a question you may or may not be able to assist with… this post is delightfully helpful in finding the best cocoa powder, but I have a recipe that presents a bit of a problem… it is a cake, and it uses both baking soda AND baking powder.
Now this is my scientist side coming out… there is a considerably larger amount of baking soda than baking powder (2 teaspoons of soda to 1/2 teaspoon of powder). My logic would dictate, then, that I should probably use a natural cocoa powder, since there is more of the alkaline soda than of the neutral powder… do you think this would be a safe assumption?
Sarah, your conclusion is correct. You need acid (natural chocolate) to react with the baking soda (alkaline). However, that’s a ton of baking soda; the equivilent of 8 teaspoons of baking powder. It will be interesting to see how that turns out. Do let us know.
My Trader Joe’s has an alkalized cocoa powder. I haven’t tried it, but none of the other grocery stores carry descent alkalized cocoa powders, so I was thinking of trying it. Can anyone recommend it?
Can you post the stores where you buy your preferred cocoas?
Karen, the stores are listed under each cocoa in the Purveyor line. I also linked each cocoa to the producers web site, in case you want to purchase the cocoa online. I bought all of these cocoas in Portland Oregon at either City Market, Pastaworks, Sur La Table, Williams Sonoma or Cacao. Hope this helps. Best…Susan
Wow! This is an excellent post that I’m sure is going to be a resource that I’ll rely on for all of my future cocoa needs. To be honest, I couldn’t afford to sample this many cocoas. I’m getting into truffle-making, so it really is a treasure. Thanks, Susan.
Thank you, Dani! So pleased this post is helpful to you. I got a little carried away buying all those cocoas. 🙂 On the other hand, what a delight to have them on hand.
looking for a dark chocolate unsweetened powder to use for drinking with milk…can the dark chocolate powders you listed here be used for this simple purpose or are they meant exclusively for baking?
Oh yes, Dee Dee, premium quality cocoa powder makes superb drinking chocolate. The basic proportions are 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar, and 1 cup milk. You can tweek to your taste. You might also be interested in a richer style drinking chocolate that I talk about in the the post titled A Gift of Drinking Chocolate at https://oceanic-mystery.flywheelsites.com/a-gift-of-drinking-chocolate/. Best…Susan
great idea for a post. this makes me want to go try a lot of different cocoas!
Amazing post–and I am totally impressed by your tasting expertise! (I tried to do the same with wine once. . . sadly, I just got tipsy). Also worth mentioning that the natural process (unalkalized) is higher in flavonoids that act as antioxidants in the body–more natural, and much healthier, too!
.-= Ricki´s last blog ..Apple Pumpkin Crumble Bars (ACD Friendly) =-.
Ahhh Ricki, thanks for mentioning that aspect of the natural versus alkalized cocoa conundrum. I recently read that the original reason for the alkalization process was to make bad (rough, bitter, overly acidic) cocoa beans palatable. Okay, that makes sense. However, now the quality of beans that the best producers use is so high that alkalization is not necessary. Best…Susan
What an excellent post. I’m in awe at all the many varieties of cocoa powder you have there and your knowledge about them. I’ll be sure to increase my supply of cocoa powder soon based on your advice. Thank you.
OMG! i love cacao! 🙂 but no also so many types of turkey 🙁