What kind of cocoa powder do you recommend buying?!
Answers: I'm thinking I should buy Dutch cocoa..alot darker.
Alkalized, or Dutch process, cocoa powder is treated with an alkali to make it milder and more soluble than nonalkalized cocoa powder. Nonalkalized, or natural, cocoa powder is lighter in color but bolder in flavor than the alkalized powder.
Both types of cocoa powder have their roles in baking and cooking, and one is not better than the other. Nonalkalized cocoa powder is always used for devil’s food cake because when the mildly acidic cocoa powder reacts with the baking soda in the recipe, it gives the cake crumb its characteristic reddish hue. Use the kind of cocoa powder specified in the recipe. If none is specified, use either.
I have used many types of cocoa powders, and I find that Hershey's and Nestle brands work just fine. When I want to splurge, I like Ghirardelli, Penzey's, Omahene, or Pernigotti (which you could previously get at Williams-Sonoma; I'm not sure if they still carry it.) Ghirardelli and Omahene are pretty widely available at grocery stores; the other two you'd have to get through a specialty retailer, or in the Penzey's case, at a Penzey's Spices shop, or through online outlets.
Happy Baking!
~ Maria
Gheradeli.
nestle. i'm a chef and it's always worked out for me!!!!!!
Ghiradelli ..... although I use so much of it, that I usually get Hershey's