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May 18, 2008 03:30 AM

Where to get "Dutch processed" cocoa...

...preferably, in the east end of T.O., near Leslieville or the Beaches?

Also, under what brand(name(s) is it sold?


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  1. Droste is a long time favourite, but I found thus site naming other brands, and an explanation of their uses.

    1 Reply
    1. re: jayt90

      Brandt in Mississauga carries Droste, among other brands including some good German ones. I tend to buy a new package of Droste every 2-3 months.

    2. You can try Grumble's Deli up on Main Street. They have lots of imported Dutch items, including stroopwafels and ingredients for rijstafel.

      1 Reply
      1. re: currycue

        Grumbel's on the west side of Main just south of the Danforth is a good local place to try. If you get stuck and feel like a day trip, there's a place called Dutch Treats in Bradford north of Newmarket that carries all kinds of imported goods from Holland.

        290 Main St, Toronto, ON M4C, CA

        Dutch Treats
        15 Holland E, Bradford, ON , CA

      2. Denningers, with locations in Burlington, Oakville and Hamilton stock Van Houten cocoa, which is imported from Holland.

        1. Dutch processed cocoa has become remarkably hard to find. The most widely available brand is Fry's, which is not necessarily the best (but is nonetheless adequate). I last saw it at Sun Valley. Droste's is another brand that seems to be around. Fry's and Droste's used to be available everywhere in Toronto, Including most of the major supermarkets. I've no idea what has happened.

          I used to see Lindt and Poulain cocoa, but I haven't run into either of these brands in ages.

          3 Replies
          1. re: embee

            Sounds like a stupid question, but is Van Houten Dutch processed?

            What makes a good hot cocoa? The brand? or the process? I've always been happy with Fry's, because Droste is harder to find. The packaged instant hot chocs are everywhere, but the real thing is easy to make!

            1. re: jayt90

              Not all all stupid. I forgot about Van Houten, another brand that used to be widely available in the GTA but isn't any more. I'm not sure, but I think Van Houten invented Dutch processed cocoa. Actually, I think they invented cocoa powder.

              Good cocoa? It's the brand (but the brand, by definition, inherently includes the process) and the preparation relative to your taste.

              Natural cocoa is stronger than Dutched cocoa. It tends to be bitter, so it needs more sweetening in a drink. Almost all of the cocoa sold in Toronto is natural. Hershey's, Ghirardelli, and Scharfen Berger all taste different. Then you can mix it with water, milk, cream, or a mixture and you can sweeten it with any sweetener (except, possibly, stevia) in any amount.

              Dutched cocoa is darker, so it looks stronger, but it tastes milder. As with natural cocoa, brands taste different from each other.

            2. re: embee

              When I've needed cocoa in a pinch, I have bought Fry's from Sobeys. There's a 24 hours Sobeys at Danforth & Main.

              I like Cocoa Camino's cocoa powder which you can find at Loblaws or Dominion. I usually buy it at Domino's or Vital Planet.

            3. Thanks for the info, 'Hounds.

              I've never heard of any other brand of cocoa (dutch processed or otherwise) besides Fry's and even then, had no idea that Fry's was dutch processed or "alkalized" (whatever that means.) I did see Fry's at Loblaws in a yellow canister. Is this the natural or dutch processed one?

              I made this inquiry because some the the chocolate cake/brownie recipes I'm looking into recommend using dutch processed/alkalized cocoa instead of the regular (natural?). Supposedly, dutch processed provides better flavour and colour.

              5 Replies
              1. re: DishyDiva

                Your recipe will call for baking powder or baking soda, but not both. Dutch processed cocoa like Fry's, Droste's, Poulain, Van Houten, Lindt is milder than the other type, and works with baking powder.
                If the recipe calls for a stronger, deeper cocoa flavour, as from Hershey, or Ghiradelli, only baking soda will make the batter rise. Check out the joy of baking link in my first post, above.

                For a hot cocoa drink, it doesn't matter which type is used.

                1. re: DishyDiva

                  Different - not necessarily better. It depends on your taste. Note, though, that baking recipes often require that you follow recipes precisely to get the intended result.

                  In jayt90's example, you could assume that using cocoa other than the specified type might cause the recipe to fail.

                  It's easy to identify Dutched cocoa if it isn't specifically labeled. The only ingredient a natural cocoa should contain is cocoa. If it contains another ingredient (specifically, an alkali), it is Dutched. If it contains things like sweeteners, milk ingredients, or flavourings, it is chocolate drink mix and is not suitable for any recipe that calls for cocoa.

                  1. re: embee

                    I just happened to notice that they sell it at the bulk food store on the Danforth, near Pape. Almost directly across from IGA, sorry I don't know the name of the store.

                    1. re: millygirl

                      I just watched the Alton Brown episode (on youtube) about cocoa and am much relieved to discover that Fry's * is indeed* dutch processed ( which I also believe I got at Loblaws, Forest Hill location)

                    2. re: embee

                      This isn't true with Valrhona, which is Dutch-processed and it only lists cocoa powder as an ingredient. I had bought it thinking it was natural. Of course it tastes fabulous, but my red velvet cake wasn't red as a result of the alkalinity.