Cake Central › Cake Forums › Cake Talk › Cupcakes! › cocoa powder. which cocoa powder brand do you use for your chocolate cakes?
New Posts  All Forums:Forum Nav:

cocoa powder. which cocoa powder brand do you use for your chocolate cakes?

post #1 of 24
Thread Starter 

Hi guys

Which brand cocoa powder do you use to bake your chocolate cakes? I been using frontier...any recommendations? What do you guys think of the cocoa powder by callebaut? thanks

post #2 of 24

Generally, Callebaut is pretty good, haven't used it in a while though.  My personal favorite is Valrhona.  More expensive, but as with all their chocolates, my first choice.  I have a lot of El Rey cocoa right now, and it very good.  I've used it for a while, and it's similar to Valrhona.  Nice dark color and flavor.

post #3 of 24
Thread Starter 
Wow perfect I just purchased valrhona on amazon! Looking forward to it! Thanks icon_smile.gif
post #4 of 24
Thread Starter 
Is it very flavorful? How many tsp do you usually put for 24 cupcakes?
post #5 of 24

I did a tasting of cocoa powders in cake a while back for a CC mag article I wrote. Pernigotti was the clear winner (available via Amazon). I did not care for Valrhona. It gave everything I made with it an off flavor and I eventually threw it out. Callebaut is good, but is second to Pernigotti in my opinion. Scharffen Berger works well if you are looking for a cocoa that is not Dutch processed and is mild in flavor and color. Good luck!

post #6 of 24

Just plain ol' Hersheys Cocoa right off the grocery store shelf.

I don't use it enough, and don't have a business,  so the expense of a high end cocoa cost and shipping isn't worth it.

Besides Hersheys cocoa is delicious and every one here likes it.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
Reply
post #7 of 24

I use Ghirardelli cause it's a step up quality wise but not too expensive.  I've been looking to try something else so it's cool too see what other people use.

post #8 of 24
I have a business and use hersheys. It just has that familiar taste that I really like and my customers respond well to it
post #9 of 24

I reluctantly tried Hershey's as my first option. It was perfect...so I stick with it. I have been told my choc cakes and cupcakes are the best people have ever had. I also add choc chips, chocolate extract, and a spoonful or two of choc pudding mix as well.

post #10 of 24
I also did a tasting of cocoas (in the same chocolate cake)...
Hershey, Special Dark Hershey, Ghirardelli, ScharffenBerger, King Arthur Double-Dutch Dark Cocoa, and King Arthur Bensdorp Cocoa...
 
The hands-down winner was King Arthur's Bensdorp - http://www.kingarthurflour.com/shop/items/bensdorp-dutch-process-cocoa-16-oz
 
I then tested it against Valrhona and it won again.
(Valrhona had a  slightly bitter taste to me)
 
...and right now, I have a bag of Ramstadt-Breda Rich Dark Cocoa...I've only used it in 2 recipes so far, but I find it even more bitter than Valrhona.
 
 
I really want to try the Pernigotti next.
post #11 of 24
With the amount of chocolate in my chocolate cake recipe, I don't think the limited amount of cocoa powder makes much difference. So I use Nestle.
post #12 of 24

I use Rodelle Gourmet Baking cocoa and have been very happy with it.

post #13 of 24

I also use the Rodelle Gourmet Baking cocoa and am very happy with it.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #14 of 24
I absolutely love Cacao Barry Extra Brute cocoa powder. It is amazing. It is dark, dark, dark, and so rich! My chocolate cake recipe uses 2/3 cup of it plus 6 ounces of melted Guittard dark chocolate. (that's for an 8-inch tier). It's like you've died and gone to chocolate heaven.
post #15 of 24
Thread Starter 
For those of you that use the hersheys cocoa powder! Can you guys share a yummy cupcake recipe with me? Thanks all icon_smile.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › cocoa powder. which cocoa powder brand do you use for your chocolate cakes?