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3 Comments:
vahlrona. I use it to make the richest chocolate cake
JerzeeTomato at 12:39AM on 05/11/07
I don't know which brand is best, but wanted to point out that Dutch processed cocoa has a different pH (acidity level) than non-Dutched cocoa, so if a recipe specifies Dutch processed, be sure to use it. Changing the pH of the batter can mess with the leavening and lead to unexpected results, especially in cakes. This information comes from the great Alice Medrich, author of numerous chocolate cookbooks.
Marc at 2:37AM on 05/11/07
As JerzeeTomato sez, Valrhona is really the best. I've also found that the organic cocoa powder Ah!Laska is also fine, and makes cakes taste like they used to, back in the midwest in the 70s - at least how i remember them. Of course, it isn't Dutch process, so I only use it when that isn't required.
jumpygrouch at 5:40PM on 05/11/07