Our Taste Test to Find the Best Cocoa Powder
ฝัง
- เผยแพร่เมื่อ 21 เม.ย. 2020
- Tasting expert Jack Bishop challenges Bridget to a tasting of cocoa powder.
Buy our winning cocoa powder: cooks.io/2KmeXKy
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cooksillustrated.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Love it whenever Bridget gets to taste something good she always appears so happy, and Jack always looks like he's enjoying himself, he seems a real character, as always big thumbs up, thanks especially in these times when most of us are trying our hands at providing for ourselves at home.
I love America’s Test Kitchen. I learn something new with every episode!
I never knew cocoa powder had fat in it at all, let alone that the amount of fat could vary so significantly.
Cocoa has a lot of fiber and protein too. It's not just cocoa flavored starch lol.
The beans contain a lot off vet. That is where white chocolate is coming from and cocoa butter is made from.
@@Bruintjebeer6 True. I had just always assumed they removed all of the fat as cocoa butter.
Tom Haflinger
What kind of fat is it though? Is it the oils from the cocoa bean itself or bits of cocoa butter?
Don't worry, it's the good fat.
Wow . I live in the Netherlands and grow up with Droste. My uncle worked there and we lived not far from the factory.
For a long time the company itself is not Dutch anymore but the recipe still is.
You pay a lot off money for it. About 3 times more then we do. But it is the best chocolate powder in the world with its own unique flavor
I never used Droste cocoa in all my time of baking chocolate cake. but I will give it a try because from what I heard, it is amazing
@@anthonyvenedicto518 It is the best chocolate in Europe. When you make hot chocolate it has a taste you don't find in any other. The same goes for when you make cake or chocolate pie. They still use the same recipe as they started with around 160 years ago.
@@Bruintjebeer6 Awesome dude. I have some Amazon gift cards so I think I know what I'll buy. I can't find it at my local grocery store
For me, it will take a substitute spot if Valrhona is not available.
Ok big doubter here , so I added a 1/3 cup of their recommended cocoa to my geradelli brownie mix, and subbed cold coffee for the water baked 325 for 45 min. Omg best ever. I was very impressed.
Now try Valrhona. I see it one the counter, but they didn't make cookies with it/ The fools!
Always enjoy the tastings, each having such fun while educating the audience.
Droste is great choice. Also, Penzey’s high fat cocoa - from Penzey’s Spices. Add in Penzey’s Vietnamese cinnamon, and some coffee - heaven.
I use penzeys cocoa in brownies... with espresso powder
I love watching and learning from Cook's Country and their staff. In these difficult times, it reminds me that there are still such simple and pure things in life, as the love of cooking. I always turn to them for their recommendations on products too and thanks to their test kitchen, they are always spot on!
You guys can just keep reviewing chocolate every episode! 😻😻😻
It feels so good when someone makes you cookies...
or a cake.
I love the reviews and taste tests... I really like when you give prices as well... sometimes the runner up
Is very similar but quite a bit less expensive... also it would be helpful to know how the other brands ranked because not all brands are available in every area... especially now... thank for the great review
You can find a lot of information at their website
Use both Droste and Guittard depending on which I can source at local supermarket. Both create awesome fudge confections. Glad to know I’m aligned with the test kitchen on this one.
Love you guys. I always learn so much and lots of things i didn't know!!! Thanks, happy holidays and God bless!
I had a new recipe for a chocolate cake and frosting to try and as luck would have it, NO cocoa powder in my pantry. Amazon quickly filled that empty space with a couple boxes of this recommended Droste - like everyone I grew up with that black can of Hershey's. The cake turned out amazing and the butter frosting was SUPERB. rich chocolatey flavor like I've not experienced before in my kitchen. Thanks for the advice.
I have been buying this since you suggested it a while back, and it is DEVINE!
I use Munne which is a local brand. I'm writing from the Dominican Republic, and we produce cocoa. Local products are almost always fresher than imported goods.
I wonder where Hershey's special dark cocoa powder would be in this lineup?
thats what i use
That’s what I was thinking! It is 10x better than regular!
Yes as it was on the thumbnail!
Hershey’s Special Dark is a dutched cocoa powder.
I use Droste..from Holland😊
I always enjoy the taste. Tests. Thank you
I love ATK. All of their recs have been great. The recipes have been excellent. I bought the big cookbook that has all 18 seasons worth of recipes and out of probably 1k recipes I've had 1 dud.
Love these reviews. Thanks
Only cocoa I use & it's not shocking that it's the favorite! It's absolutely FANTASTIC!! Have to order online since nowhere around me sells it but it's WELL WORTH IT!!
Ghirardelli Dutch Cocoa (purple bag) is by far my favorite. I use it in smoothies, cookies and everything else chocolate related. It's amazing!!!
wow! love this video. straight to the point.
Dutch processed, high fat, low starch.
OMG!!! Crazy subzero temperatures were headed my way in 2021. I had just left the herd at the big box grocery store when I realized I was out of cocoa powder. No time to mail order, I stopped at a local health food store and purchased that little round canister you tested by Fair Trade. While I appreciate their social agenda...it was NOT good in any of my baked goods nor in hot cocoa. I did supplement a chocolate smoothie mix with it and that is as far as this kitchen will use it! This confirms what I thought, I am a cocoa snob! A cocoa expert. Nothing but the best And I can't think of better thing I would want to be. Learning the STARCH FAT importance was EXTREMELY helpful. Thanks ATK for suffering through the tasting for us. ~ The answer my friend is CHOCOLATE who cares what the question is!
I love dutched cocoa. So delicious in chocolate cake!
Those chocolate cookies looked delicious! I want some!
Our bakery uses Guittard Dutch processed cocoa and it’s great! It leaves our cookies with a deep rich chocolate flavor and a beautiful deep ruby red color. We also use other Guittard products including their semi-sweet chips, as well as their white and mint chips. Will have to try Droste Dutch processed cocoa some time though.
Useful info! Thanks.
Thank you for informing on the best cocoa powder to use in cooking. I will now buy your recommendation.
Interesting - the standard for where I am from was always Fry's cocoa but am familiar with Hershy's also but never have seen Drost. Will need to get some next trip to the US. Recently have been using Rodelle organic as it is available at Costco and have been happy with it (more of a dark chocolate flavor).
Did you hear about the hot cocoa who lost all his money?
He got *mugged* ☹️
😂 😂 😂 😂
So how many kids ya got, Dad?
It’s almost like when the hipster burnt his tongue. He ate the pizza before it was cool
Passion for dad jokes
🤣🤣🤣
I'd love to see the full ranked list!
Me too!
You nailed it! Droste is by far the best cocoa powder
Drost makes wonderful, real, old fashioned, boiled sugar fudge
Good chocolate is Heavenly!
I have a question about Hershey's brand. I only buy the Dutch processed version. Will that really make a difference or should I look for Droste? Thank you.
What a good channel. I love me some hard science in cooking
“I’M IN LOVE WITH THE COCO”
🍫🍫🍫
Loved this
Good information thank you.
It would be nice to also have some information about how 'Dutching' changes the nutritional profile of the cocoa. I believe there may be more antioxidants preserved in the natural processed.
alkalization destroys the acidic components via a neutralization reaction which in turn neutralizes the anandamides and endorphin releasing chemicals in chocolate aka that happy effect youll get from a dopamine rush people think chocolate gives only will come through from raw cacao products which honestly taste super bitter BUT like it makes sense most natural medicines are bitter.
I use Hintz brand from Germany-my baking tastes gourmet!!
I use King Arthur's cocoa powders and they are great. Have several blends.
What type of cocoa is used to get the dark chocolate in an Oreo cookie? I haven’t seen it replicated elsewhere?
th-cam.com/video/-pAOuR8s03Q/w-d-xo.html
about half dutch, half black cocoa
Thanks! I've been looking for a good option and have been trusting ATK for their reviews for years
My mouth is watering 🤤
I prefer Natural cocoa powder when baking a cake since it rises more when combined with baking soda.
Valrhona is my favourite but I had Droste too both are amazing!!
I tuned into this video to find out what you thought of the Scharffen Berger which is world renowned for their chocolate bars. I’m disappointed that not word was said about it. If it wasn’t in the thumbnail and a few quick seconds in the video, I wouldn’t even know you considered it. Obviously it’s not your favorite but I’m incredibly curious why you felt it didn’t make the cut. Droste is also outstanding.
Scharffen Berger used to be fantastic when it was made in Berkeley. After they were purchased by Nestle (edit: Hershey) the taste went from amazing to garbage. I used to buy their dark chocolate bars as a treat, the last one I purchased I had to throw away because it tasted so bad.
I really like Scharffen Berger, too. I made a cake the other day that was divine. But I will try the Droste.
Crispy cookies for the win!
For me it goes 2 ways and the quality of the brand should also be considered. I use natural for brownies and ice cream, and I use dutch for cakes and cookies.
Droste is drinking cocoa, my fave. I am SOOO allergic to instant hot cocoa mixes. So I have found you can use Droste like instant coffee. Steam preheat your mug. Pour boiling water over Droste with sugar or Monk fruit sweetener or stevia/sugar add a dash of vanilla and as much whole milk or half and half as gets the temperature of the hot cocoa drinkable. Cost Plus World Market is a good place to buy Droste.
Interesting. How does my sister-in-law always use what turns out to be the best ingredients? I think she must be watching these videos. But does she read the comments? 🗣 Anna!! 🗣 Thank you for leaving your box of Droste Cocoa at my house!!
Would have liked to have seen how other common cocoas ranked too. If not in video, maybe a chart or listing. Thanks.
Thank you
I would want all of those cookies and the cocoa also since I love chocolate and have been eating Hershey's brand for many decades.
Can you test my favorite? I love the King Arthur triple cocoa blend
I wish you would list all the cocoas you tried.
I have never heard of this cocoa powder. I will have to try to locate it.
Hello and thank you.
Who knew! Thanks for clarifying the fat of cocoa.
This is great, but like was mentioned about Hershey's, it's a familiar flavor. What about techniques for blending cocoas to get your own distinctive taste and texture?
Would be interested to see why ATK didn't expand the test to include Hershey's top end product or BA's favorite Ghiradelli's Cocoa Rouge.
👍❤️ And the recipe for her fav cookie with and with out NUTS.
I use the Ghirardelli Dutch Cocoa powder to make chocolate ice cream and it's as good as my favorite store bought Hagen daas. I guess now I need to try with the winner in this video.
Share the recipe pls 😊
Shes enjoying those cookies lol
My favorite is Guittard, but I will have to try Droste.
Hey guys would Droste be a good choice for gourmet cupcakes?
Doesn't dutch-processed cocoa affect the acid content needed in leavening?
I only use Bensdorp, a great, great cocoa !!
I use Hershey's because it tastes good in hot cocoa.
Antioxidants are lies lmao
@@Emily-ww9do that's really dumb. I was talking about flavonoids. www.livescience.com/52524-flavonoids.html
They're found in vegetables too.
🤔 Perhaps you would find more of what you are looking for in a higher quality cocoa powder or a raw cacao powder, rather than and over processed one such as Hershey. Do your research! Anyway I’m getting suspicious and finding all this bs is just a marketing scam!
To be honest I don’t think any processed cocoa has what the claims are, maybe if you ate the fruit itself? Hershey’s powder I find to be a better cocoa powder taste wise compare to the organic ones. It has a richer flavor, but as far as health goes, bs perhaps 🤷🏻♀️. Sorry I wanted to believe it too (as I’m a health conscious person), but could it be all a marketing scam?
I say just enjoy it for what it is! The best (and arguably the healthiest) thing about coco powder (for baking) you can control the sugar that’s added, plus there isn’t any saturated fats added. That’s a plus for me personally as I love chocolate! Eat more veggies and fruit and get those health benefits from that and enjoy cocoa for what what it is, yummy goodness!
P.S. what about Acrylamide in cocoa and coffee beans? Which again it may have traces of, but I think it’s carcinogen warnings are over exaggerated. Best ✌🏼🌱
Does Dutch processed cocoa really have a lower amount of potassium? I couldn't find a source to confirm.
I love your channel! Dan is awesome too (but maybe I'm biased)? LOL I'd love to do a segment with Dan, we can call it "the Dans" or Danx2 (Dan squared).
yeah that would be mental
So did you not like the Guittard chocolate that much? I think you said you could take it or leave it. How did it differ from Droste? Thank you.
I have been using Scharffenberger cocoa. I guess it's time to try Droste.
do you have good cookies recipe?
The only place I’ve ever been able to find Droste was Whole Foods. Maybe I should get it again!
Surprised there was not a Ghirardelli's in the top 4.
They only showed the top 2. The other two (Hersheys and Equal Exchange) were there as examples of how different cocoa powders perform. Its the standard format of their taste testing results; top two, something familiar to everyone (aka the name brand), wild card (generally under performs).
The Bushwacker They won the best chocolate chips with their bittersweet variety. (Which I love) But, I actually prefer Hershey’s special dark over the Dutch version of Ghirardelli’s.
@@Appaddict01 Yeah, the Hershey's Special Dark is surprisingly good. I made a second attempt at a cupcake recipe I was about to discard using it instead of the "natural" Hershey's cocoa and it made all the difference in the world.
My favorite is Droste by far.
I prefer Hershey's natural cocoa powder....but we don't have some of your displayed brands here
Interesting. I wonder what a hot cocoa beverage or cold chocolate milk would taste like made with the top rated cocoa powder.
Christopher Kimball is lurking in the walk-in snorting lines of his favorite cocoa.
I would basically eat all of the cookies and enjoy them.
LOL, Droste... the brand name is used to refer to the recursive artwork on the packaging ;p
Does it matter if it is organic or not?
Thanks for once again emphasizing to me that I have zero options for products here in Panama. For cocoa powder, it's Hersheys or nothing. However, if I drive a bit I can get some roughly processed pure cacao, which makes some amazing hot chocolate.
Can you get Hershey’s Special Dark it’s a mix of natural and Dutch processed and better than the original. It placed pretty high in another testing. Have you tried Amazon?
I actually prefer raw cacao over cocoa. I started using it, and I'm never going back to the processed stuff.
Our local Walmart has Hershey's special dark cocoa powder, However I didn't find the Dutch Chocolate Cocoa powder there.
@@Appaddict01 Hershey's special dark is actually just a dutched cocoa powder. The regular unsweetened one is natural
I love droste, if you can find it/ afford it (it's pretty pricey) it definitely elevates what youre making from good to great
You can find it on World Market.com (Cost Plus). I ordered three boxes and they cost me 6.99 each per 8.8 Oz box. Well worth the price.
Valerie Neal That’s a good price it’s 2.89 more on Amazon.
Where do you buy droste in the US besides Amazon ?
I enjoy being educated in regards to cocoa powder. I will try your favorite choice.
Which one is best for chocolate milk?
I use natural cocoa because it's what's widely available at the supermarket. I bought a 2lb bag of dutch cocoa off the internet for special recipes. But when I have to special order the ingredients, it's not getting used very often.
Americans of Dutch Descent are usually familiar with Droste Dutch Cocoa, which is a very nice baking cocoa, if you can find it. My Mother would not use anything else.
What about Hersheys special dark ?
Unfortunately for Quebec,Canada.
can only find Fry's cocoa in the yellow jar.
You have a functional government, we have the cocoa powder. So I guess it's kind of even.
Bulk barn has several different types of cocoa powder. One that is almost black in colour.
I'm glad to know that My Mother The Chef was right on this one! I go for Guittard when Droste isn't easily available.
I know this video is about baking, but, I switched from using natural cocoa powder to Dutch processed in my ice creams and WOW, what a huge upgrade. Way better.
I saw the Aldi chocolate in the picture of the various cocoa powders but then it wasn't tested. Why? Were those four the top four and rest ranked lower? It would have been nice to have divided them up and done testing for the dutch, and one for the natural.
I like to put a couple tablespoons in my chili!
Mole [missing keyboard accent mark]
The highest fat low-cost brand is Baker's - not even tested here but it's my go-to for standard baking. For something delicate and fancy it's Guittard cocoa rogue.
Just baked with the Droste after watching this. Compared with Valrhona and Valrhona is superior! 😍Let’s see the full test please.
Only place I know to buy droste cocoa powder is world market and they are always sold out. Any suggestions for me?
I've tried the expensive brands and Hersey and Nestlé and usually for brownies or Texas sheet cake or hot cocoa and really can't determine a big difference.