Diana's Desserts Forum

Diana's Desserts Forum / The Best Ingredients / Cocoa Powder Search | Register | Log In
     Reply to this DiscussionReply to this Discussion << previous discussion || next discussion >> 
Posted By Discussion Topic: Cocoa Powder -- page: 1 2

Printer-friendly Version  new posts first

jamjoseph619 06-21-2011 @ 11:35 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 1
Joined: Jun. 11
more info 
amazing....

portrait painting

Rose100 06-20-2011 @ 2:16 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 1
Joined: Jun. 11
more info 
I also prefer Dutch cocoa, but you can change the chocolate cream you use by using couverture chocolate, this will give you the "extra dark" gourmet taste.

gourmet chocolate gifts

couverture

couverture chocolate

SWEETIRIS 09-08-2010 @ 10:21 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 3
Joined: Sep. 10
more info 
The best cocoa powder I use if bought at the health food store.  It is organic - Raw Chocolate Powder CACAO POWER from Navitas Naturals.  It make anything I bake taste so chocolaty and tasty without using large quantities and there is no sugar added.  Love the stuff!

zakattak 08-03-2010 @ 12:22 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 8
Joined: Aug. 10
more info 
Whenever one of my recipes calls for cocoa, I always turn to Hershey's. It is a high-quality cocao and all of my family members love the taste when I use it.

--Zakattak

Baking by day. Soccer by night.

IngaBakes 03-16-2009 @ 1:14 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 2
Joined: Mar. 09
more info 
I prefer Dutch cocoa in all baking and frostings, it's stronger in flavour, richer in coclour, better than Cadbury I feel.

NepaBill 03-08-2009 @ 3:46 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 2
Joined: Mar. 09
more info 
Hi..  I'm New to this forum.  I have been a big fan of this site.  Below are a couple of links which may help you locate some high end cocoa powders..

http://www.worldwidechocolate.com/index.html?gclid=CJfj1JCzlJkCFQsMGgod-lgeYw

http://www.cocoasupply.com/index.php?cPath=22

http://www.chocosphere.com/cgi-bin/webstore/web_store.cgi

nikki 11-19-2008 @ 12:37 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 28
Joined: Mar. 08
more info 
I do like Penzey's products.  The recipes they have in the catalog are great.  I have been making the "Harvest Peach Cake" for a while.  I love it.  A great way to use the peaches that are not quite jucy enough to eat out of hand.  Baking seems to bring out the flavor that is missing from the supermarket peaches.  I sure miss the "good old days" when you bit into a peach and the juice just ran all over and the peach fuzz would sort of itch your face, not quite as bad as fiberglass but you know you were eating peaches.
Geting back to cocoa I will have to get some.  They have  a store not all that far from me.

"Grandma Ikki"

Daisygirl 11-19-2008 @ 9:00 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 1
Joined: Nov. 08
more info 
I use Cocoa Powder from Penzey's Spices.  You can either buy it from one of their stores or from their online site.  Here is the description from the two different types of cocoa powder they offer.

Cocoa
Two types of the highest quality cocoa that are almost twice as rich as the grocery store varieties: Natural cocoa is strong, dark and bittersweet-perfect for all baking; Dutch cocoa is processed to temper the natural acidity of the cocoa bean, yielding a smooth, rich and slightly less strong cocoa that mixes more freely with liquid. Dutch cocoa has long been the cocoa of choice for hot chocolate and flavored coffee. Cocoa can easily replace unsweetened baking chocolate. The standard conversion is to use 3 TB. cocoa + 1 TB. vegetable oil to equal one square of baking chocolate, but this cocoa is so rich it can be used without the extra oil.  

You might want ot order a catalog to get on their mailing list.  The cataloge is published about 6 times a year.  Whatever spice you are looking for they will more than likely have it.  They also include yummy recipies each month.  Send for it I promise you will not be disapointed.

BTW Diana what a awesome site. I stumbled accros it today while on the Holiday Magic web site.  I will be back here often. You are now in my favorites.  

Smile

nikki 11-06-2008 @ 4:54 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 28
Joined: Mar. 08
more info 
Another reason for me to visit New Zealand..  I can shop anywhere. (Shopping of any kind.)  I love to go to new grocery stores to see what is new and different.


"Grandma Ikki"

phebe 11-06-2008 @ 2:02 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
Member
Posts: 9
Joined: Nov. 08
more info 
i find, here in new zealand, that the cadbury bakers chocolate is in a purple box that and orange label. it is great quality as it is dark so you  dont use too much of it, and it comes in a box of 500g so it normally takes us about 3 weeks to finish it, and we bake alot!
thanks,

phebe




Diana's Desserts Forum Home | Back to Diana's Desserts Home Page | Contact the Webmaster


© 2004 Diana's Desserts
Powered by < CF Forum 2000 > v.1.01.05