HollyDay Posted July 3, 2016 Share Posted July 3, 2016 I do like chocolate. I want a really, really good cocoa that can be used to make hot cocoa and also used to make brownies, cookies, cakes, etc. Does this exist? Or should I buy 2 different types? And what type(s) do I buy? Quote Link to comment Share on other sites More sharing options...
madteaparty Posted July 3, 2016 Share Posted July 3, 2016 I think you may need two different ones because one is sweatened and the other not (because the recipe would contain sugar presumably). I'm no expert but I love the Trader Joe European one which comes in a tin. It is a seasonal item however. Quote Link to comment Share on other sites More sharing options...
cintinative Posted July 3, 2016 Share Posted July 3, 2016 (edited) Hmmm . . . well, supposedly for hot cocoa mix you want dutch process cocoa (it's unsweetened) as opposed to the traditional cocoa (aka Hershey's) Supposedly this was Cook's Illustrated's top pick but boy is it pricey https://www.amazon.com/Callebaut-Baking-Cocoa-Powder-2-2lb/dp/B000CD9P88?ie=UTF8&ref_=cm_cr_arp_d_product_top Cooks Illustrated article is members only but this is a summary: http://bakingbites.com/2012/10/cooks-illustrated-rates-supermarket-cocoa-powders/ The last couple of winters Costco has had big plastic containers of a higher grade dutch cocoa.I used that for hot cocoa. ETA: I have also bought the Droste cocoa that Cooks Illustrated refers to for hot cocoa and to put in my coffee. I bought a case of boxes of it on Amazon. For baking I just use the generic that Aldi's carries but I am not picky. I am thinking of making my own snacking chocolate so I am interested to hear what you end up buying and how it works out. So please report back! Edited July 3, 2016 by cintinative Quote Link to comment Share on other sites More sharing options...
Annie G Posted July 3, 2016 Share Posted July 3, 2016 I really like Penzey's cocoa- both the regular and dutch. 1 Quote Link to comment Share on other sites More sharing options...
bibiche Posted July 3, 2016 Share Posted July 3, 2016 I like Cacao Barry. Quote Link to comment Share on other sites More sharing options...
rjand6more Posted July 3, 2016 Share Posted July 3, 2016 Hands down- Saco Cocoa. It is perfect for hot cocoa, brownies, cake...All things chocolate!! It is a dutch/traditional mix. Meijer used to carry it. They no longer do, so I order it directly from the company. I have tried so many brands. I always feel like a commercial when people ask me what makes my chocolate baked things so yummy. 1 Quote Link to comment Share on other sites More sharing options...
hornblower Posted July 3, 2016 Share Posted July 3, 2016 Whatever you pick, make sure it's on the list of slave free / child labour free chocolate & cocoa. http://www.foodispower.org/chocolate-list/ (to read more about child labour & slavery in cocoa production, click here) We use La Siembra Cocoa Camino , dutch processed. 2 Quote Link to comment Share on other sites More sharing options...
Pippen Posted July 3, 2016 Share Posted July 3, 2016 Rodelle Baking Cocoa is what I use when I want a more special cocoa. I like chocolate too, but for everyday I use Hershey's. My old standby brownie and frosted chocolate cake recipes taste just right to us with Hershey's. Anything else seems like an impostor. :lol: Quote Link to comment Share on other sites More sharing options...
bluemongoose Posted July 3, 2016 Share Posted July 3, 2016 I agree with penzeys! Quote Link to comment Share on other sites More sharing options...
umsami Posted July 3, 2016 Share Posted July 3, 2016 For hot cocoa, I love the Trader Joe's drinking chocolate which you can get from around Halloween to Christmas. Godiva's hot chocolate mix in the cylinder shaped tins is really good too. (I used to buy it at Barnes & Noble.) For baking, I like King Arthur Flour's cocoas.... but then I buy a lot of stuff from them, so that makes it easy. But I've used Nestle, Hershey, and Trader Joe's brand as well, and to be honest, they all taste fine. I find that adding some King Arthur espresso powder to my chocolate baked goods is key. Here's a good article on which cocoa when: http://blog.kingarthurflour.com/2014/01/10/the-a-b-cs-of-cocoa/ 2 Quote Link to comment Share on other sites More sharing options...
marbel Posted July 3, 2016 Share Posted July 3, 2016 (edited) We use Hershey's Special Dark for pretty much all our cocoa needs. ETA: Including hot chocolate. I don't usually use hot cocoa mixes with the sugar (and possibly other ingredients) already added. Edited July 3, 2016 by marbel Quote Link to comment Share on other sites More sharing options...
73349 Posted July 3, 2016 Share Posted July 3, 2016 We use Equal Exchange cocoa powder. To make hot cocoa, mix 2 tsp. sugar with 1 tsp. powder and stir into hot milk. For baking, follow the recipe. Quote Link to comment Share on other sites More sharing options...
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