Valrhona Cocoa Powder

Decorating By mnurlife Updated 4 Oct 2013 , 1:46pm by Stitches

mnurlife Posted 2 Oct 2013 , 2:15am
post #1 of 6

Can someone tell me more about this? I've been reading about people using it and I want to know if I should switch. I've been looking for it in stores, but I cannot find any. I looked online and it looks like that is the way to go. Does anybody have a one they really like? Also does it act like dutch processed cocoa powder or normal unsweetened cocoa powder. Thank you everyone!!

5 replies
Stitches Posted 2 Oct 2013 , 2:40am
post #2 of 6

I did some research into this topic (talked to many professional pastry chefs asking what they use, and done multiple taste tests). Valrhrona cocoa powder is really the best tasting cocoa. All their products really are superior tasting. But you have to consider its' cost when choosing it. It's usually 2 to 5 times more money than it's competitors.

 

Bake with it, do blind taste tests with it next to Hershey's cocoa powder. See if other people you trust can notice enough of a difference in your product using Valrhona to off set the increase in price you'll have to get to use such an expensive product.

 

I can't get people to pay more using it. The people I sell to have price limits in their heads for how much they'll pay for baked goods.......regardless of how good something tastes or looks.

 

So I use Hersheys cocoa powder. It's very affordable and a very good product.

 

You can only notice it's not Valrhrona when your tasting something side by side/bite for bite that contains a lot of cocoa powder......... and a lot of people can't taste the difference. There also isn't anything I bake that relies only on cocoa powder for it's taste. I add coffee and or melted chocolate in every recipe I have that uses cocoa powder. Those items enhance the chocolate taste far more notably than the brand of cocoa powder.

mnurlife Posted 3 Oct 2013 , 12:18am
post #3 of 6

Hi Stitches! Thank you for the response. I have a much better understanding of it now. I did notice that the price was way up there when looking at valrhona online. I wouldn't want to make my prices go up that much. I don't want to alienate any of my customers or potential customers. I will have to try it once though.

 

I also use Hershey's cocoa powder and people enjoy my chocolate cupcakes so I am going to stick with that. I am intrigued about melting chocolate for a recipe. How do you switch up the measurements for powder to melted? I also enhance my chocolate recipes with coffee. I love doing that.

 

Thank you again for your help!

Stitches Posted 3 Oct 2013 , 4:35am
post #4 of 6

I don't switch out cocoa powder with melted chocolate. The recipe just naturally includes it or not....depending upon what your baking.

 

Definitely give it a try...........and their chocolates. It is really good chocolate! But sooooo expensive.........

mnurlife Posted 4 Oct 2013 , 1:33pm
post #5 of 6

Hi! I will make sure I try Valrhrona some time. I will keep my eyes open for a recipe that uses melted chocolate. I'm excited to try one with it. Thank you again!

Stitches Posted 4 Oct 2013 , 1:46pm
post #6 of 6

You're welcome!

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