Cocoa powder

Hershey’s cocoa powder

Although Ghirardelli is far better, it isn’t as widely available and it’s really too expensive. I grew up with Hershey’s cocoa — not for baking, mind you, because no one baked in my family, but as a breakfast beverage. When I started taking an interest in baking, I chose Hershey’s cocoa powder because I love its dark and rich quality. I’ve experimented with other brands (Ricoa sucks for baking) but always went back to Hershey’s.

January 28, 2008  Print This Post   
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2 Responses to “Cocoa powder”
  1. Joseph says:
    January 7, 2009 at 1:59 pm

    An inexpensive but satisfactory alternative is Bensdorp Cocoa. Other Malaysian-made cocoa powders (like JB Cocoa Sdn.) are also recommended.

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    [...] eggs 3/4 c. of all-purpose flour 1-1/2 c. of white sugar 3/4 c. of butter 3/4 c. of cocoa 1/4 c. of pancake syrup 3 tbsp. of corn oil 1/2 c. of sliced almonds 1/2 to 3/4 c. of chocolate [...]

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