I made Francois Payard's flourless chocolate walnut recipe and it was delicious, but I've run out of cocoa and want to replace with the best possible ingredient. Thanks for your help!
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hardlikearmour is a trusted home cook.
I really like the cocoa from Penzey's: https://www.penzeys.com/online-catalog/dutch-process-cocoa-powder/c-24/p-919/pd-s
Droste is also very good.
PieceofLayerCake is a trusted source on baking.
I'm a callebaut kinda guy....we use it at the bakery and its always been good to us. Dark and bitter, but not sour.
I have tried many premium brands , but have had the best results with "Double Dutch Dark Cocoa" from the King Arthur Flour Baker's Catalogue. It is 12.95 a pound, and makes beautiful, flavorful, dark chocolate cakes .
Sounds great, will give it a try, thank you.
I use the King Arthur all-purpose cocoa for everything.
King Arthur actually has several kinds of cocoas, and they show them clearly, and describe them very well.
This is the one that I referred to as all-purpose. When I've spoken to the salespeople at the KA store in VT, they've said that this one is good for everything (as the description indicates): http://www.kingarthurflour...
Thanks Jamcook and keg72
Susan W is a trusted source on General Cooking.
I have a brownie recipe that I've made for over 30 years. Dora insisted we use Drostes so I always have. It makes the perfect brownie.
Droste keeps coming up as the go-to Dutch process cocoa - thanks. I should know - my mom's been using it exclusively for years come to think of it.
Mom knows best. :)
June is a trusted source on General Cooking.
I use Droste's when I need Dutch process cocoa. However I normally use Valrhona cocoa for my brownies - and it is NOT Dutch process. so if you need Dutch process, I'd go with Droste.
Yes! Droste once again - many thanks.