Tasting expert Jack Bishop challenges Bridget to a tasting of cocoa powder.
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I love America’s Test Kitchen. I learn something new with every episode!
I have to buy Droste on line. It’s not available in stores here but it’s 100% worth the cost. If you’ve never tried it, you’ve never had excellent brownies. It’ll change your rum ball game.
What about Callebaut? Or is that not dutched?
Love you guys. I always learn so much and lots of things i didn't know!!! Thanks, happy holidays and God bless!
Just baked with the Droste after watching this. Compared with Valrhona and Valrhona is superior! 😍Let’s see the full test please.
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.
wow! love this video. straight to the point.
Where is Saco Premium Cocoa, a blend of natural and Dutch process, in this comparison? It used to be sold at Save a Lot. They quit selling it and a few years ago I ordered a case of it, but sadly have used it all up. Does anyone know a store where this is sold? It is the best Cocoa I have ever used.
Why deep dark brown have to be devilish lol 😂
I’m joking y’all!!
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!
hello
Isn't this test a bit incorrect? You have 2 different products you're comparing/testing, cacao powder and cocoa powder. You even have 2 different products from Droste, cocao powder in the intro and then their cacao powder as the test winner. I hope you'll do an updated video to clarify the differences and when to use which product. Thank you
Hey guys would Droste be a good choice for gourmet cupcakes?
Want to learn about cocoa , go work in a cocoa plant that goes from bean to powder like i did for 2 years as a mechanic you will see the real cocoa ins & outs & have the freshest cocoa available
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.
The only place I’ve ever been able to find Droste was Whole Foods. Maybe I should get it again!
Maybe I’m the only one, but I prefer crunchy cookies to chewy cookies.
Be careful…… there are some recipes that absolutely will not work with natural cocoa powder. I discovered this the hard way
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.
Thank you
I wish they would choose to have some generic brands to see how they compare. A video the best of the generic brands.
Basic cocoa powder and Dutch process have completely different uses and shouldn't be used interchangeably. This was a very odd tasting and would give the novice baker or cook incorrect information.
Here is what I don't understand: If you use a non-dutched cocoa, and it is "dry and lower fat" so that it affects the overall texture of the final product, can't you simply compensate, ie add more water and fat (butter eg) to the recipe? They are talking like the only source of moisture and fat is the cocoa.
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.
Go ahead. Make me eat chocolate cookies. And make me eat chocolate cookies. …eat chocolate cookies. …eat chocolate cookies. 😋
Well could you blend some of the cocoas to make an even better cookie?
Doesn't dutch-processed cocoa affect the acid content needed in leavening?
Loved this
I would have like to have seen Ghirardelli mentioned because you can sometimes find it where you can't find the other two.
I prefer Hershey's natural cocoa powder….but we don't have some of your displayed brands here
Can you test my favorite? I love the King Arthur triple cocoa blend
Some of these brands of cocoa powder are not available at my local grocery stores. Where do I get Droste? It’s $9.99 for 8.8 ounces? Wow, that’s really pricey! I hope it’s worth the price.
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).
She cracks me up. Once she starts nibbling, she can't stop!
What about Ghiradelli and Toll House?
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?