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Apr 11, 2008 06:24 PM

Best store-bought cocoa powder

I am planning to do a fair amount of baking for Passover and I did not get my act together in time to order Penzey's cocoa powder (which gets raves on this board).
What do you recommend as a good, store-bought brand of cocoa powder? It does not have to be Kosher for Passover. I can easily get to Fairway or Whole Foods, here in Manhattan, as well as the regular old supermarket.
Thank you so much.

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  1. It's probably the most common European cocoa on US grocery shelves, but I think Droste is a great product. It has a deep, rich flavor and color without tasting too burnt, as I've sometimes sensed with Valrhona cocoa. FWIW, I think it also certified as Kosher for Passover, so you can't really go wrong.

    1. The Penzey's store in the Market @ Grand Central Terminal should be able to get this for you in time.

      1. I'm a big fan of Ghirardelli unsweetened cocoa powder. I use it all the time in chocolate cakes and frostings and it never disappoints. I get it at Whole Foods. I think it's Kosher Pareve. Haven't checked the label lately, but I'm pretty sure it's Kosher. Happy baking, happy Passover!

        1. I use either Ghiradelli or Scharfenberger

          1. I would never say this for baking or eating chocolate, but I love to bake with Hershey's Special Dark Cocoa. I've tried Droste, Valrhona, Ghiradelli, and Scharfenberger and the I think that Hershey's has a clean, yet rich, chocolate flavor - which is what I want.

            5 Replies
            1. re: jazzy77

              That is my least favorite cocoa - it has no flavor IMO.

              I use Ghiradelli on a regular basis because I think it is fine for the price, but prefer others already mentioned.

              1. re: jsaimd

                Yeah, it's funny, I was suprised that I prefer it, but I also think that Ghiradelli has no flavor, and I've won baking contests using Hershey's Cocoas, so it can't just be me.

                1. re: jazzy77

                  I don't mind the Hershey's natural (which I don't think exists anymore). I just really don't like the special dark. I should note though that I tend to eat the cocoa fairly straight up, mixed either in water for hot cocoa with very little sweetener or into plain yoghurt. I like my chocolate and i like it bitter/dark, so perhaps that disclaimer should be put into my comments! I do like other cocoas much better than Ghiradelli, but for the amount of cocoa we go through in this house, we stick with that on day to day use. I liked Dagoba when we had that - to name a new one.

                  1. re: jsaimd

                    I like really dark chocolate too (think 85% Lindt bars), and find the fact that you mix it into plain yogurt fascinating. Do you sweeten the yogurt or anything?

                    1. re: jazzy77

                      For my kids and husband they put quite a bit of sweetener in it, probably 2 teaspoons for a generous cup. I use very little in mine, and usually agave because i really like the taste of it.