I was wondering if there is a cocoa that you all prefer to use... when I first started making cakes last year I bought a really expensive cocoa from the internet called Pernigotti Cocoa thinking that it would be the best because it is expensive. Although I absolutely love it I was wondering if there really is a difference between the brands.
Just wondering if it is like say for instance powdered sugar where you pick up whatever or if it is like butter where you try to find the best and freshest for whatever your heart desires.
Cocoas for cakes and cupcakes that is
I use either Valrhona, or black cocoa or non-alkalized cocoa powders that I buy at a farmer's market. These are the upscale cocoa powders available to me where I live.