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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.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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.

Sharon Athanasiou, Not Your Average Cupcake, https://www.facebook.com/Notyouraveragecupcake
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Sharon Athanasiou, Not Your Average Cupcake, https://www.facebook.com/Notyouraveragecupcake
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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
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Birthday Cakes
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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
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