Tuesday, February 4, 2020

All About Cocoa Powder

Photo: kingarthur.com
The word cocoa is a derivative of the word cacao. Cacao seed-like beans are roasted and dried, then formed into cacao bars, or ground into cacao (a/k/a cocoa) powder.

 When shopping for cocoa, there are several varieties that may have you starching your head over which to buy. Here is a handy guild from King Arthur Flour that I will summarize. You're welcome!:

 1) Natural cocoa - is solid unsweetened chocolate that's had most of it's fat removed before being ground into a powder. Baker's chocolate is an example. Use this one for cake frosting, brownies and hot chocolate.

 2) Dutch process cocoa - is natural cocoa that's been treated with an alkalizing agent to lower it's acidity. This lets its pure chocolate flavor shine through, making it ideal to use in baked goods like chocolate cake.

 3) Black cocoa - is new to me as my otherwise excellent supermarket doesn't carry it. It is a cocoa that's been strongly Dutched giving it a very dark color and intense flavor. Homemade faux-reos cookies (think Oreos) owe their nearly black color to this ultra-strong cocoa.

 You are wondering what is in that can of Hersey's cocoa in the back of your cupboard (the same one your mother bought over the years) aren't you? Its classic natural cocoa powder, although nowadays you have a 2nd choice: Hersey's Special Dark, a blend of natural and Dutch process cocoas.
These are the main 3 cocoa powders sold at the supermarket, the ones most of us use. Chocolate connoisseur bakers can click the links to read about the history, as well as, special blends of cocoa powder. Home bakers, you now have enough information to head to the supermaket!
You may also enjoy:
A Classic Dark Chocolate Cake    
A Single Serving Of Homemade Cake   
Overnight Chia Seed Chocolate Pudding
Chocolate Was Once A Beverage For The Rich 
at

5 comments:

  1. PatriciaFebruary 4, 2020 at 5:11 AM

    I am a lifelong addict of Cadbury's Bourneville Cocoa - packaged in Australia, but apparently imported from more equatorial countries! Nothing beats a classic dark chocolate cake!!

    ReplyDelete
    Replies
    1. Debra TurnerFebruary 4, 2020 at 10:37 AM

      I know Cadbury's Bourneville Cocoa is 100% cocoa and I'm sure I'd love it too if I could get it. As I recall, Cadbury chocolate bars, that are made in the UK are much better than our American chocolate bars. Nowadays I can only get the Cadbury bars made in the USA - don't get me wrong, I can still eat them, but it seems to me the chocolate was superior when Cadbury bars came from the UK.

      Lately I buy 2 pounds bags of cacao powder to make my chocolate cakes and hot chocolate, etc. Out of habit I also keep a small container of Hersey's cacao powder. Both last for years, so I suppose that's why I aways have them. :)

      Delete
  2. Mariette VandenMunckhof-VedderFebruary 6, 2020 at 6:19 PM

    Dearest Debbie,
    Hah, We cannot live without our Dutch Droste Cocoa and I did stock up on December 21 at World Market Cost Plus and they even had it on sale. Nothing beats that quality and taste.
    We also use it in our coffee, for health reasons and it adds a very pleasant taste. Calling it: Chocof... Chocolate coffee.
    https://www.cooksillustrated.com/articles/663-which-cocoa-powder-should-you-buy
    Hugs,
    Mariette

    ReplyDelete
    Replies
    1. Debra TurnerFebruary 7, 2020 at 10:05 PM

      Dear Mariette,

      How I wish we had a nearby World Market. If we do in Manhattan, I don't know where it is, A wonderful retailer with an interesting inventory. I know of Dutch Droste Cocoa. Excellent!

      Thanks for the link too!

      XOXO,
      Debbie

      Delete
    2. Mariette VandenMunckhof-VedderFebruary 8, 2020 at 10:11 AM

      Debbie, you must be fairly close to Cost Plus World Market Liberty View - 850 Third Avenue Brooklyn, NY 11232 ☕️

      Delete