What Brand Cocoa Is Best In Scratch Chocolate Cake?
Baking By projectqueen Updated 19 Sep 2006 , 8:17pm by diana
I'd like to try a scratch chocolate cake.
What brand cocoa has the best flavor? Which one do you use?
I was wondering about a Dutch cocoa like Droste or similar?
I love this brand called saco but i can't find it anymore 
I love anything dutch processed , valrohna is good . Haven't tried Droste cocoa powder yet but their chocolate buttons are good.
Don't like hersey's at all.....
Do you change the quantity of cocoa depending on the brand?
For instance, if I use the Hershey's recipe and substitute a better quality cocoa, would I use less of it or the same? Just wondered if certain brands were "stronger" in flavor and therefore we might want to use less.
My absolute favorite is a swiss cocoa called Felchin, but Droste and Valrhona and the Belgian cocoa Callebaut are all good as well.
American cocoa has a different taste( it's earthier) and Scharfennbarger is the best american cocoa, but ghiradelli and even hershey's special dark are quite good.
Use a combination for a more complex flavor.
My absolute favorite is a swiss cocoa called Felchin, but Droste and Valrhona and the Belgian cocoa Callebaut are all good as well.
American cocoa has a different taste( it's earthier) and Scharfennbarger is the best american cocoa, but ghiradelli and even hershey's special dark are quite good.
Use a combination for a more complex flavor.
Where do you find these cocoas? All I have been able to find so far is Hersheys and Nestle. Are they comparable? Has anyone used Nestle?
You can get all of them at Amazon, but your grocery store should have the Hershey's Special Dark.
http://www.amazon.com/s/ref=sr_nr_seeall_2/102-3040509-3230532?ie=UTF8&keywords=cocoa%20powder&rh=i%3Aaps%2Ck%3Acocoa%20powder%2Ci%3Agourmet
Are they comparable? Has anyone used Nestle?
I have used store bought cocoas like Cadbury's and Nestle, and they cannot compare to cocoas like Callebaut.
I used Edlyn cocoa all the time, it's dark and rich and beautiful. I changed to Callebaut for a little while, and then changed back, the color of Callebaut is not as dark as Edlyn.
Edlyn is made in Australia with European ingredients, or so they claim ; )
Nati
Here ya go...
http://www.chocolatesource.com/home/index.asp 
(Ooppss! I forgot to add: You'll pay $5 more for a 2.2 lb bag of Callebaut Baking Cocoa Powder on Amazon.com...thats why I supplied that link)
*smacks forehead* 
I like Hershey's but I'm thinking of changing to the Ghirardelli brand
I love the "Double Dutch Dark" from King Arthur Flour company. I ran out a while back and had to use Hershey's and it just didn't compare. Although the Hershey's Special Dark is pretty good, I have a hard time finding it in any of the local stores. I like my chocolate cakes to look really dark, almost black, so the richer cocoas work best for me and I prefer the less sweet, deeper flavor of a darker chocolate.
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