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Where to get "Dutch processed" cocoa...

d
DishyDiva May 18, 2008 03:30 AM

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

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

Thanks!

  1. jayt90 May 18, 2008 04:34 AM

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

    http://www.joyofbaking.com/cocoa.html

    1 Reply
    1. re: jayt90
      sylvrgirl May 18, 2008 06:29 AM

      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. c
      currycue May 18, 2008 09:51 AM

      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
        JamieK May 18, 2008 02:50 PM

        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.
        http://www.dutchtreats.ca/products.htm

        -----
        Grumbel's
        290 Main St, Toronto, ON M4C, CA

        Dutch Treats
        15 Holland E, Bradford, ON , CA

      2. r
        Redscouser May 18, 2008 02:02 PM

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

        http://www.denningers.com/

        1. e
          embee May 18, 2008 02:57 PM

          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
            jayt90 May 18, 2008 05:38 PM

            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
              e
              embee May 18, 2008 08:39 PM

              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
              always_eating May 19, 2008 10:43 AM

              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. d
              DishyDiva May 19, 2008 04:40 PM

              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
                jayt90 May 19, 2008 05:15 PM

                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
                  e
                  embee May 19, 2008 06:50 PM

                  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
                    m
                    millygirl May 20, 2008 12:06 PM

                    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
                      e
                      EPIcureanTO May 20, 2008 03:05 PM

                      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
                      m
                      missmu Jan 27, 2011 03:46 PM

                      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.

                  2. mrbozo May 20, 2008 04:01 PM

                    Interesting. I have sitting in front of me a can of Master's Choice (Dominion's store brand) cocoa. The label reads:

                    Premium
                    Cocoa
                    Dutch Processed

                    Ingredients: Cocoa, potassium carbonate

                    1. a
                      ach May 21, 2008 03:08 PM

                      Bruno's Fine Foods at Yonge & St. Clair has a good selection of Dutch Processed and non-Dutch Processed cocoa.

                      1. jayt90 May 21, 2008 06:18 PM

                        Until this question about 'Dutch Process' came up, I was not aware of the major differences in two types of cocoa, not to mention quality, taste, or trade conditions.
                        I just bought whatever was available, Fry's, Droste's or Hershey's, and I was happy with all of them, because I could make a hot cocoa drink much better and less costly than the powdered mixes.

                        But now, I will look at the cocoa labels to see if they are baking soda friendly, or baking powder friendly. Not that I will ever bake brownies or cakes, just that the non-Dutch type such as Hershey's may have more flavour, and less processing, without the lye.

                        1. d
                          DishyDiva May 22, 2008 04:05 AM

                          Wow, who knew that cocoa could be so complicated, LOL. (Now, I can see why I should've paid more attention to chemistry -- which I nearly failed -- in uni. If only they had told me that it would help me be a better baker...)

                          jayt90, your link is especially helpful, thanks!

                          1. c
                            cakesncookies Apr 7, 2009 09:20 AM

                            So dutched process has less flavour than natural? I thought Cook's Illustrated said that it was the other way around. I guess I must have mixed it up. Where can you buy Hershey's cocoa. The only brands I see are Fry's and noname. Btw.. I noticed that my new jar of noname does not contain potassium bicarbonate anymore.. so it is natural?

                            5 Replies
                            1. re: cakesncookies
                              e
                              embee Apr 7, 2009 03:10 PM

                              If there is no alkali ingredient, it is natural cocoa. Did they substitute something else for the potassium bicarbonate, or does it just contain cocoa?

                              1. re: embee
                                c
                                cakesncookies Apr 7, 2009 08:05 PM

                                It just said cocoa, salt

                                1. re: cakesncookies
                                  e
                                  embee Apr 8, 2009 08:19 AM

                                  Then it is no longer "Dutched".

                              2. re: cakesncookies
                                d
                                Degustation Apr 7, 2009 04:38 PM

                                Van Houten and Valrhona are the two brands I buy.

                                I picked up the Van Houten at Bruno's @ Yonge & St. Clair and I noticed Le Gourmand @ Yonge & Eg carries Valrhona.

                                1. re: Degustation
                                  c
                                  cakesncookies Apr 7, 2009 08:05 PM

                                  I wish supermarkets would stock up on better brands. It's so annoying to have to make special trips just to buy cocoa.

                              3. jo_jo_ba Apr 7, 2009 02:48 PM

                                If you don't mind buying in bulk, Bulk Barn's got some good stuff too - I bought a bunch for my mom's birthday cake.

                                1 Reply
                                1. re: jo_jo_ba
                                  c
                                  cakesncookies Apr 7, 2009 08:06 PM

                                  My mom actually bought a bag for me. I thought it was less chocolatey than no name. It was lighter in colour.

                                2. m
                                  myriam5555 Feb 6, 2011 01:54 PM

                                  SOMA makes a wonderful dutch-process cocoa powder.

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